Black Bean Pumpkin Soup
Recipe: #17573
February 24, 2015
Categories: Comfort Food, Dinner, Lunch, Soups and Stews, Beans, Black Beans, Vegetables, Pumpkin, Mexican, Quick Meals, Entertaining, Fall/Autumn, Winter, Blender, Stove Top, Gluten-Free, No Eggs, Wine, Make it from scratch 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 recipe yields 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 & Variations
No special items needed.
Related
