Wednesday, October 29, 2014

Black Bean & Pumpkin Soup

While it is back to being rather unusually warm here in NC, I simply could not resist making this delicious soup today. I am hoping that it brings back the true fall weather that I love!

Black Bean and Pumpkin Soup
Modified from Gourmet 1996
Makes 4-5 cups

1 can (15 1/2 oz.) black beans, rinsed and drained
1 can (15 1/2 oz.) chopped tomatoes, drained
1/2 onion, chopped
4 garlic cloves, minced
1 tbsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground black pepper
2 tbsp. unsalted butter
2 cups beef broth
1 cup pumpkin puree
1/4 cup dry sherry or dry red wine
1/2 pound cooked ham, diced
1 tbsp. sherry vinegar

In a large, heavy bottomed pot, saute onion, garlic, cumin, salt, and pepper in butter over medium heat until onion is softened and beginning to brown. Stir in beans, broth, pumpkin, and Sherry. Simmer, uncovered, for 25 minutes, stirring occasionally.

Just before serving add ham and vinegar. Simmer until heated through.

Garnish with sour cream and toasted pumpkin seeds.


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