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.
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|Serving Size: 1 Serving (536g)|
|Recipe Makes: 6|
|Calories from Fat: 113 (20%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 41.9mg||13 %|
|Sodium 792.8mg||27 %|
|Potassium 1289.9mg||34 %|
|Total Carbohydrate 82.3g||24 %|
|Dietary Fiber 26.4g||106 %|
|Sugars, other 55.8g|
|Protein 30.8g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 572
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