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 pureé (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 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.
SHOPPING LIST :
Check each Item!
three 15 1/2 ounce cans black beans
1 cup drained canned tomatoes
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves
ground cumin
salt & pepper
unsalted butter
4 cups beef broth
a 16-ounce can pumpkin pureé
1/2 cup dry Sherry
1/2 pound cooked ham
3 to 4 tablespoons Sherry vinegar
