Black bean pumpkin soup

Yield: 1 Servings

Measure Ingredient
3 cans (15 1/2 oz) black beans (about 4 1/2 cups); rinsed and drained
1 cup Drained canned tomatoes; chopped
1¼ cup Chopped onion
½ cup Minced shallot
4 Garlic cloves minced
1 tablespoon Plus 2 teaspoons ground cumin
1 teaspoon Salt
½ teaspoon Freshly ground black pepper
½ Stick; (1/4 cup) unsalted butter
4 cups Beef broth
1 can (16-oz) pumpkin pureƩ (about 1 1/2 cups)
½ cup Dry Sherry
½ pounds Cooked ham; cut into 1/8-inch dice
3 tablespoons Sherry vinegar; (up to 4)
Sour cream
Coarsely chopped lightly toasted pumpkin seeds


In a food processor coarsely pureé 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 pureé. 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.

Makes about 9 cups.

Gourmet November 1996 You Asked For It; Larry's Markets, Seattle WA Posted to recipelu-digest by Sandy <sandysno@...> on Feb 25, 1998

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