HomeSoups Black Bean Pumpkin Soup

Black Bean Pumpkin Soup

Posted in : Soups on by : Daphne


3 can (15 1/2 oz) black beans (about 4 1/2 cups), rinsed and drained1 cup Drained canned tomatoes, chopped1 1/4 cup Chopped onion1/2 cup Minced shallot4 Garlic cloves minced1 tbsp Plus 2 teaspoons ground cumin1 tsp Salt1/2 tsp Freshly ground black pepper1/2 Stick, (1/4 cup) unsalted butter4 cup Beef broth1 can (16-oz) pumpkin pureé (about 1 1/2 cups)1/2 cup Dry Sherry1/2 lb Cooked ham, cut into 1/8-inch dice3 tbsp Sherry vinegar, (up to 4)GARNISHSour creamCoarsely 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.