This is a delicious soup from Larry's Market, a gourmet grocery store in the Seattle area. It's a perfect first-course soup for company.
- 46 1⁄2 ounces black beans, rinsed and drained
- 1 cup tomato, canned, drained and chopped
- 1 1⁄4 cups onions, chopped
- 1⁄2 cup shallot, minced
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 cup unsalted butter
- 4 cups beef broth
- 16 ounces pumpkin puree
- 1⁄2 cup dry sherry
- 1⁄2 lb cooked ham, 1/8-inch dice
- 3 tablespoons sherry wine vinegar (or more)
- sour cream, garnish
- pumpkin seeds, roasted, coarsely chopped
- In a food processor coarsely puree beans and tomatoes.
- In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.
- Stir in bean puree.
- Stir in broth, pumpkin, and sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
- Just before serving, add ham and vinegar and simmer soup, stirring, until heated through.
- Season soup with salt and pepper.
- Serve soup garnished with sour cream and toasted pumpkin seeds.
Delicious! This recipe is originally from Gourmet Magazine, November 1996.
This is really very good. I didn't know exactly what to expect but this mix of ingredients really work with ( for me) the exception of the ham. I enjoyed the taste and texture of the smooth soup and the chunks and flavor of the ham distracted from that. Other than that I omitted the Sherry as I don't care for it. I think that if you try this you will be very pleased with the depth of flavor and it couldn't be more perfect for Fall.
A fantastic and surprising soup! I made this exactly as posted, except I added the ham after 10 minutes, because I really wanted it to blend in. Full of flavor and a nice treat! Made for ZWT 8.