Black Bean Pumpkin Soup

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Black Bean Pumpkin Soup Ingredients

3 cn (15 1/2 oz) black beans	4 c Beef broth
1 c Drained canned tomatoes;	1 cn (16-oz) pumpkin pure? (about
1 1/4 c Chopped onion	1/2 c Dry Sherry
1/2 c Minced shallot	1/2 lb Cooked ham; cut into
4 Garlic cloves minced	3 tb Sherry vinegar; (up to 4)
1 tb Plus 2 teaspoons ground	GARNISH
1 ts Salt	Sour cream
1/2 ts Freshly ground black pepper	Coarsely chopped lightly
1/2 Stick; (1/4 cup) unsalted

Instructions for Black Bean Pumpkin Soup

In a food processor coarsely pure? 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 pure?. 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. Makes about 9 cups. Gourmet November 1996 You Asked For It; Larrys Markets, Seattle WA Posted to recipelu-digest by Sandy on Feb 25, 1998

Main Ingredient: SoupCuisine: Uncategorized