Pumpkin Soup
Black Bean and Pumpkin Soup Recipe with Sherry
This tasty black bean and pumpkin soup recipe is enhanced with sherry, ham, cumin and more for a rounded flavor. This is one of our easy pumpkin soup recipes and you might already have most of the ingredients to hand.
If you are a fan of easy pumpkin soup recipes, you will find the flavor of this black bean and pumpkin soup well worth the effort of making it. It is actually a pretty straightforward dish to put together and there is not much involved in the actually preparation. This is a savory flavored pumpkin soup, which makes an ideal appetizer or main meal.
This black bean and pumpkin soup recipe is perfect if you love savory, rather than sweet, pumpkin soup. The shallots, onion, and garlic add plenty of flavor and the sherry, sherry vinegar, and cumin add a sharp kind of earthiness, which goes so nicely with the pumpkin taste.
Pumpkin Soup with Black Beans and Ham
Ingredients -
½ cup chopped shallot
1 ¼ cup minced onion
3 cans black beans, 15 ½ oz each, drained and rinsed
4 chopped garlic cloves
1 cup canned tomatoes, no liquid, minced
1 teaspoon salt
1 tablespoon plus 2 teaspoons ground cumin
4 cups beef broth
¼ cup unsalted butter
½ teaspoon freshly ground black pepper
½ cup dry sherry
1 ½ cups pumpkin puree
½ lb finely diced, cooked ham
3 tablespoons sherry vinegar
Sour cream and toasted pumpkin seeds, to garnish
Preparation:
Puree the beans and tomatoes coarsely in a food processor.
Cook the shallot, onion, cumin, salt, pepper, and garlic in butter over a moderate heat in a 6 quart pot. Keep cooking and stirring until the onion is soft and turning golden. Stir in the bean puree, and then add the pumpkin, broth, and sherry.
Simmer uncovered for 25 minutes, stirring every 10 minutes.
Keep cooking until it is thick enough to coat the back of a spoon, and then add the vinegar and ham.
Heat the soup through, adjust the seasoning and serve, garnished with the sour cream and toasted pumpkin seeds.
(Serves 9)
