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
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|Serving Size: 1 Serving (8438g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 175 (19%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 4.9mg||2 %|
|Sodium 25084.8mg||865 %|
|Potassium 5115mg||135 %|
|Total Carbohydrate 65.2g||19 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 59.7g|
|Protein 95.5g||136 %|
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Calories per serving: 945
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