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Black Bean Pumpkin Soup Recipe

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This recipe for Black Bean Pumpkin Soup, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Johnson
Added: Saturday, October 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 (15 1/2 oz) cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, choppped
1 1/4 cups chopped onion
1/2 cup minced shallot
1 T plus 2 tsp ground cumin
1 tsp salt
1/2 tsp freshly ground pepper
1/2 stick (1/4 cup) unsalted butter
4 cups beef broth
1 (16 oz) can pumpkin puree (about 1 1/2 cups)
1/2 cup dry Sherry
1/2 lb cooked ham, cut into 1/8 inch dice
3-4 T Sherry vinegar

Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

Directions:
Directions:
In a food processor or blender coarsely puree beans and tomatoes. (Or you can use a hand held blender and see if you can spray black beans all over your kitchen. You decide how much fun to have!) In a 6-quart heavy pot cook onion, shallot, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree. 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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour, 30 minutes or use slow cooker
Personal Notes:
Personal Notes:
What is canned pumpkin doing in a soup with black beans? Making it really tasty!

Make "poop pie (FCB)" aka pumpkin pie for dessert.

 

 

 

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