Black Bean Pumpkin Soup
photo by Starrynews
- Ready In:
- 1hr 5mins
- 3 (15 1/2 ounce) cans black beans (about 4 1/2 cups, rinsed and drained)
- 1 cup drained canned tomato, chopped
- 1 1⁄4 cups chopped onions
- 1⁄2 cup minced shallot
- 4 garlic cloves, minced
- 4 teaspoons ground cumin
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 cup unsalted butter (1/4 cup)
- 4 cups beef broth
- 16 ounces can pumpkin puree (abouit 1 1/2 cups)
- 1⁄2 cup dry sherry
- 1⁄2 lb cooked ham, cut into 1/8-inch dice
- 3 -4 tablespoons sherry wine vinegar
- sour cream
- In a food processor coarsely puree beans and tomatoes.
- In a 6-quart heavy kettle, cook onion, shallots, 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 puree and sherry until combined. Simmer, uncovered, stirring occasionally, for 25 minutes or until thick enough to coat the back of a spoon.
- Just before serving, add ham and vinegar. Simmer soup, stirring, until completely heated through. Season soup with salt and pepper.
- Serve soup garnished with sour cream, if desired.
Questions & Replies
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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.<br/>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.<br/>When the soup was finished I added the bacon and I used rice vinegar because that's what I had.<br/>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!!!!<br/>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 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.
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Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.