BLACK BEAN PUMPKIN SOUP

BLACK BEAN PUMPKIN SOUP

FROM: William

PREP TIME: 15

COOK TIME: 15

SERVINGS: 9

DESCRIPTION:

Yummy Halloween Soup

INGREDIENTS:

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 pureť (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

DIRECTIONS:

In a food processor coarsely pureť 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 pureť. 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.

SHOPPING LIST :

Check Them Off Check each Item!
select itemthree 15 1/2 ounce cans black beans
select item1 cup drained canned tomatoes
select item1 1/4 cups chopped onion
select item1/2 cup minced shallot
select item4 garlic cloves
select item ground cumin
select itemsalt & pepper
select itemunsalted butter
select item4 cups beef broth
select itema 16-ounce can pumpkin pureť
select item1/2 cup dry Sherry
select item1/2 pound cooked ham
select item3 to 4 tablespoons Sherry vinegar

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