Yield: 1 Servings
|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|
|½ teaspoon||Freshly ground black pepper|
|½||Stick; (1/4 cup) unsalted butter|
|4 cups||Beef broth|
|1 can||(16-oz) pumpkin pureé (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)|
|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