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