BLACK BEAN PUMPKIN SOUP

Black Bean Pumpkin Soup image

Provided by TasteTester

Time 1h5m

Yield 8 cups

Number Of Ingredients 15

3 (15 1/2 ounce) cans black beans (about 4 1/2 cups, rinsed and drained)
1 cup drained canned tomato, chopped
1 1/4 cups chopped onions
1/2 cup minced shallot
4 garlic cloves, minced
4 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup unsalted butter (1/4 cup)
4 cups beef broth
16 ounces can pumpkin puree (abouit 1 1/2 cups)
1/2 cup dry sherry
1/2 lb cooked ham, cut into 1/8-inch dice
3 -4 tablespoons sherry wine vinegar
sour cream

Steps:

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.

Nutrition Facts : Calories 398.4, Fat 12.1, SaturatedFat 5.7, Cholesterol 42.3, Sodium 642.8, Carbohydrate 40.4, Fiber 11.4, Sugar 3.2, Protein 20.8