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Black
Bean Pumpkin Soup
| three
15 1/2 onunces cans black beans (about 4 1/2 cups), rinsed and drained |
3 or 4
tablespoons sherry vinegar |
| 1 cup
drained tomatoes, chopped |
1/2 pound
cooked ham, diced |
| 1
1/4 cup chopped onion |
1/2
cup dry sherry |
| 1/2
cup minced shallot |
16
ounce can of pumpkin puree' |
| 4 garlic
cloves minced |
4 cups
beef broth |
| 1
tablespoon plus 2 teaspoons ground cumin |
1/2
stick unsalted butter |
| 1/2
teaspoon freshly ground black pepper |
1
teaspoon salt |
Garnish: sour cream and toasted pumpkin seeds.
In blender or food processor coarsely puree' 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 starting 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 a spoon.
Just before serving, add ham and vinegar and simmer soup, stirring until
heated through. Season with salt and pepper, garnish, and serve.
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