Black Bean Pumpkin Soup
Recipe: #17573
February 24, 2015
Categories: Beans, Black Beans, Pumpkin Mexican, Gluten-Free, No Eggs, Wine, Mexican Dinner, more
"This is a delicious soup from Larry's Market, a gourmet grocery store in the Seattle area. It's a perfect first-course soup for company."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (600.9 g)
- Calories 800.2
- Total Fat - 25 g
- Saturated Fat - 10.1 g
- Cholesterol - 60 mg
- Sodium - 1494.2 mg
- Total Carbohydrate - 117 g
- Dietary Fiber - 20.7 g
- Sugars - 28.5 g
- Protein - 30 g
- Calcium - 268.3 mg
- Iron - 8.6 mg
- Vitamin C - 13.3 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
In a food processor coarsely puree beans and tomatoes.
Step 2
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 puree.
Step 3
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.
Step 4
Just before serving, add ham and vinegar and simmer soup, stirring, until heated through.
Step 5
Season soup with salt and pepper.
Step 6
Serve soup garnished with sour cream and toasted pumpkin seeds.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for canned black beans that are low in sodium.
- Make sure to use unsalted butter in this recipe to avoid making the soup too salty.
- For the beef broth, substitute vegetable broth. This will make the soup vegetarian-friendly while still providing a flavorful broth.
- For the ham, substitute tofu. This will make the soup vegan-friendly while still providing a hearty texture and flavor.
Vegetarian Variation Substitute vegetable broth for the beef broth and omit the ham. Add 2 cups of diced butternut squash to the soup and simmer for an additional 10 minutes.
Roasted Sweet Potatoes - Roasted sweet potatoes are the perfect accompaniment to this black bean pumpkin soup. The sweetness of the potatoes pairs well with the savory flavors of the soup, and the sweetness of the potatoes helps to balance out the earthiness of the black beans. The potatoes also add some texture and crunch to the dish, making it even more enjoyable.
Grilled Corn on the Cob: Grilled corn on the cob is a great addition to this black bean pumpkin soup. The sweetness of the corn complements the savory flavors of the soup, and the crunch of the corn adds a nice texture to the dish. Grilling the corn also brings out the natural sweetness of the corn and adds a smoky flavor that pairs nicely with the other ingredients in the soup.
FAQ
Q: How can I adjust the seasoning for this soup?
A: To adjust the seasoning, taste the soup before serving and add additional salt, pepper, sherry vinegar, or cumin to taste. You can also garnish the soup with extra sour cream or toasted pumpkin seeds for additional flavor.
Q: How can I thicken this soup?
A: To thicken the soup, you can add a few tablespoons of cornstarch or flour, blended with a small amount of cold water. Alternatively, you can puree a portion of the soup and stir it back into the pot. You can also add cooked rice or diced potatoes to the soup to thicken it.
3 Reviews
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Fun facts:
The pumpkin used in this recipe is a type of squash native to the Americas and was a staple food of the Indigenous people of the Americas. Pumpkin was also used by the early European settlers in the Americas, who brought the crop back to Europe.
Sherry is a fortified wine from the Jerez region of Spain that has been enjoyed since the Middle Ages. It was famously enjoyed by Winston Churchill, who reportedly drank a bottle of sherry a day.