WLBT.com - Jackson, MSBlack Bean Pumpkin Soup

• Three 15-1/2 ounce cans black beans, rinsed and drained
• 1 cup drained canned tomatoes, chopped
• 1-1/4 cups chopped onion
• 1/2 cup minced shallot
• 4 garlic cloves, minced
• 1 tablespoon plus 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 stick (1/4 cup) unsalted butter
• 4 cups beef broth
• 16-ounce can pumpkin puree
• 1/2 cup dry Sherry
• 1/2 pound cooked ham, cut into 1/8-inch dice
• Garnish: sour cream and coarsely chopped lightly toasted or organic pumpkin seeds

In a food processor coarsely puree beans and tomatoes.

In a 6-quart heavy soup pot 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 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 simmer soup, stirring, until heated through. Season soup with salt and pepper to taste.

Serve soup garnished with sour cream and pumpkin seeds.

Yield: 9 cups

* Original recipe from Gourmet, November 1996

Questions? Email Julie Levanway.

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