BLACK BEAN PUMPKIN SOUP

Black Bean Pumpkin Soup image

This is a delicious soup from Larry's Market, a gourmet grocery store in the Seattle area. It's a perfect first-course soup for company.

Provided by lazyme

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

46 1/2 ounces black beans, rinsed and drained
1 cup tomatoes, canned, drained and chopped
1 1/4 cups onions, chopped
1/2 cup shallot, minced
4 garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup unsalted butter
4 cups beef broth
16 ounces pumpkin puree
1/2 cup dry sherry
1/2 lb cooked ham, 1/8-inch dice
3 tablespoons sherry wine vinegar (or more)
sour cream, garnish
pumpkin seeds, roasted, coarsely chopped

Steps:

In a 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 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.
Serve soup garnished with sour cream and toasted pumpkin seeds.

Nutrition Facts : Calories 698.9, Fat 24.2, SaturatedFat 11.7, Cholesterol 83.8, Sodium 1526.2, Carbohydrate 76.9, Fiber 23.1, Sugar 5.2, Protein 42.4