Black Bean Pumpkin Soup

By KrissyW330

Ingredients

• three * three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
• 1 * 1 cup drained canned tomatoes, chopped
• 1 1/4 * 1 1/4 cups chopped onion
• 1/2 * 1/2 cup minced shallot
• 4 * 4 garlic cloves minced
• 1 * 1 tablespoon plus 2 teaspoons ground cumin
• 1 * 1 teaspoon salt
• 1/2 * 1/2 teaspoon freshly ground black pepper
• 1/2 * 1/2 stick (1/4 cup) unsalted butter
• 4 * 4 cups beef broth
• * a 16-ounce can pumpkin puree about 1 1/2 cups)
• 1/2 * 1/2 cup dry Sherry
• 1/2 * 1/2 pound cooked ham, cut into 1/8-inch dice
• 3 to 4 * 3 to 4 tablespoons Sherry vinegar

Details

Servings 9
Adapted from epicurious.com

Preparation

Step 1

* Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

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Preparation

In a food processor coarsely pureeans 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 pureStir 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.