Recipe - Black Bean Pumpkin Soup

3 cn (15 One half oz) black beans
(about 4 One half cups); rinsed
and drained
1 cup Drained canned tomatoes;
chopped
1 One fourth cup Chopped onion
One half cup Minced shallot
4 Garlic cloves minced
1 tablespoon Plus 2 teaspoons ground
cumin
1 teaspoon Salt
One half teaspoon Freshly ground black pepper
One half Stick; (One fourth cup) unsalted
butter
4 cup Beef broth
1 cn (16oz) pumpkin pureé (about
1 One half cups)
One half cup Dry Sherry
One half pound Cooked ham; cut into
1/8inch dice
3 tablespoon Sherry vinegar; (up to 4)

GARNISH
Sour cream
Coarsely chopped lightly
toasted pumpkin seeds

In a food processor coarsely pureé beans and tomatoes. In a 6quart 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.

Makes about 9 cups.

Gourmet November 1996 You Asked For It; Larry's Markets, Seattle WA

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 25, 1998