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Black Bean pumpkin soup
Nb persons: 0
Yield: 9 cups
Preparation time:
Total time:
Source:
| Gourmet, November 1996 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 puree, (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
In a food processor coarsely puree 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 puree. 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.
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