Top | Soups
Black Bean Pumpkin Soup
(recipe, Katie Hickey)
This soup is phenomenal. Originally from Smitten Kitchen.
- Three 15½ ounce cans black beans (about 4½ cups), rinsed and drained
- 1 cup drained canned tomatoes, chopped
- 1¼ cups chopped onion
- ½ cup minced shallot
- 4 garlic cloves minced
- 1 Tbsp. plus 2 teaspoons ground cumin
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
- ½ stick (¼ cup) unsalted butter
- 4 cups beef broth
- a 16-ounce can pumpkin puree (about 1½ cups)
- ½ cup dry Sherry
- ½ lb. cooked ham, cut into ⅛-inch dice
- 3 to 4 Tbsp. 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.