Black Bean Pumpkin Soup
photo by JackieOhNo!
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1318.25 g black beans, rinsed and drained
- 236.59 ml tomatoes, canned, drained and chopped
- 295.73 ml onions, chopped
- 118.29 ml shallot, minced
- 4 garlic cloves, minced
- 14.79 ml ground cumin
- 9.85 ml ground cumin
- 4.92 ml salt
- 2.46 ml black pepper
- 59.14 ml unsalted butter
- 946.36 ml beef broth
- 453.59 g pumpkin puree
- 118.29 ml dry sherry
- 226.79 g cooked ham, 1/8-inch dice
- 44.37 ml sherry wine vinegar (or more)
- sour cream, garnish
- pumpkin seeds, roasted, coarsely chopped
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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