Black Bean Pumpkin Soup
photo by JackieOhNo!
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 46 1⁄2 ounces black beans, rinsed and drained
- 1 cup tomatoes, 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
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.
Questions & Replies
Got a question?
Share it with the community!
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>
8724165"