This was outstanding! The only change that I made was that, since one can't seem to find sherry vinegar anywhere in my region, I used unfiltered cider vinegar (which was a suggested substitution on another page). I'd definitely use a smoky rather than sweet ham in this recipe -- and definitely add the sour cream! I might reserve half a can of beans next time to give it a tad more texture; other than that, it was perfect.
Wow. Thank you for this recipe! Making it for the second time in a week tonight - my boys and I could not eat enough first time round.
I did not have any ham in the house but I did have applewood bacon, so I fried up 4 strips of that and then I used 2 tablespoons of the drippings to cook the onions.
When the soup was finished I added the bacon and I used rice vinegar because that's what I had.
I also used 1/2 cup cilantro and blended it into my sourcream and served that on the side and everyone added how much they wanted. It was amazing!!!!
Again, thanks for sharing !!!!
You definitely have a great soup recipe here! Although I did cut the recipe in half, I followed the ingredients right on down & it came together so nicely! Wonderfully tasty (we thought the bean & pumpkin combo was just great) & this is definitely a soup I'll make again! It's now in my tried-&-true soup file! Thanks so much for posting the recipe! [Tagged & made in Please Review My Recipe]
This is a winner! I had never tried combing pumpkin and black beans before, and I'm sorry it's taken me this long to do so! This is a wonderful, flavorful soup. I omitted the salt (personal preference). Thanks for sharing!
I was going to post this recipe, but since it's already here, I want to add my 5 star review of this soup! It is by far the best black bean pumpkin soup I've tried. Very savory, and I love the cumin spice in it. The pumpkin is really more of a background flavor to the beans, which I liked. I made it exactly as the recipe states and I wouldn't change a thing.
This will be my "go-to" black bean soup from now on. I love that you puree the beans and tomatoes first, before cooking. I hate pureeing hot soup in batches and the mess it can make. The pumpkin adds an extra richness to the soup. Since I was making this for the Ramadan tag game, I subbed turkey ham for the ham and left out the sherry due to dietary restrictions (no pork or alcohol). I also used rice vinegar and it worked great. Another benefit of pureeing part of the ingredients instead of the whole pot, is the texture from the onions.