Black Bean Pumpkin Soup

"I like to serve this hearty soup in October and November, perfect for a fall meal. This recipe came from Gourmet magazine and makes a meaty, spicy and smoky soup, thickened by pureed black beans. Enjoy!"
 
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Ready In:
1hr 5mins
Ingredients:
15
Yields:
8 cups
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ingredients

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directions

  • In a food processor coarsely puree beans and tomatoes.
  • In a 6-quart heavy kettle, cook onion, shallots, garlic, 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 puree and sherry until combined. Simmer, uncovered, stirring occasionally, for 25 minutes or until thick enough to coat the back of a spoon.
  • Just before serving, add ham and vinegar. Simmer soup, stirring, until completely heated through. Season soup with salt and pepper.
  • Serve soup garnished with sour cream, if desired.

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RECIPE SUBMITTED BY

Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
 
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