| This recipe is liked by 0 person(s). |
BEAN - HAM - Black Bean Pumpkin Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Black Bean Pumpkin Soup Gourmet | November 1996 Yield: Makes about 9 cups | |
| 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:
Garnish: sour cream and 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.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe