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 Soups Recipes » Black Bean Pumpkin Soup

Black Bean Pumpkin Soup

Category: Soups
5 Servings
By: Unknown

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3 can (15 1/2 oz) black beans (about 4 1/2 cups), rinsed and drained
1 cup Drained canned tomatoes, chopped
1 1/4 cup Chopped onion
1/2 cup Minced shallot
4 Garlic cloves minced
1 tbsp Plus 2 teaspoons ground cumin
1 tsp Salt
1/2 tsp Freshly ground black pepper
1/2 Stick, (1/4 cup) unsalted butter
4 cup Beef broth
1 can (16-oz) pumpkin pureé (about 1 1/2 cups)
1/2 cup Dry Sherry
1/2 lb Cooked ham, cut into 1/8-inch dice
3 tbsp Sherry vinegar, (up to 4)


Sour cream
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.

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