This is a recipe from a friend that we really enjoy. I do make a few changes such as juice instead of Sherry. Try it, you might like it!
BLACK BEAN PUMPKIN SOUP (Cooking
Light)
Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and
drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups beef broth
a 16-ounce can pumpkin pureé (about 1 1/2 cups)
1/2 cup dry Sherry
1/2 pound cooked ham, cut into 1/8-inch dice
3 to 4 tablespoons Sherry vinegar
Garnish: sour cream and coarsely chopped lightly toasted pumpkin
seeds
Directions: 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.)
