Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3 cans (15 1/2 ounce) 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 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
- 1 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 tablespoons Sherry vinegar
Preparation
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.
