Ingredients
- 3 cans (15 ounce) black beans (rinsed and drained)
- 8 ounces tomatoes (1 cup chopped, canned, drained)
- 1 1/4 cups chopped yellow onion
- 1/2 cup minced shallots
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup unsalted butter
- 4 cups beef broth
- 16 ounces pureed pumpkin
- 1/2 cup dry sherry
- 1/2 pound cooked ham (1/8-inch dice)
- 3 tablespoons sherry vinegar (or more if needed)
- Sour cream, garnish
- Pumpkin seeds, roasted, coarsely chopped
How to Make
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Step 1: In a food processor coarsely puree beans and tomatoes.
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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.
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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.
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Step 4: Just before serving, add ham and vinegar and simmer soup, stirring, until heated through.
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Step 5: Season soup with salt and pepper.
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Step 6: Serve soup garnished with sour cream and toasted pumpkin seeds.
We hope you enjoy this recipe!
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