Black Bean Pumpkin Soup
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Black Bean Pumpkin Soup
  Pumpkin    Beans    Soups  
Last updated 6/12/2012 1:08:56 AM. Recipe ID 35652. Report a problem with this recipe.
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      Title: Black bean pumpkin soup
 Categories: None
      Yield: 1 Servings
 
      3 cn (15 1/2 oz) black beans
           -(about 4 1/2 cups); rinsed
           -and drained
      1 c  Drained canned tomatoes;
           -chopped
  1 1/4 c  Chopped onion
    1/2 c  Minced shallot
      4    Garlic cloves minced
      1 tb Plus 2 teaspoons ground
           -cumin
      1 ts Salt
    1/2 ts Freshly ground black pepper
    1/2    Stick; (1/4 cup) unsalted
           -butter
      4 c  Beef broth
      1 cn (16-oz) pumpkin pureť (about
           -1 1/2 cups)
    1/2 c  Dry Sherry
    1/2 lb Cooked ham; cut into
           -1/8-inch dice
      3 tb Sherry vinegar; (up to 4)

MMMMM--------------------------GARNISH-------------------------------
           Sour cream
           Coarsely chopped lightly
           -toasted pumpkin seeds
 
  In a food processor coarsely pureť 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 pureť. 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.
  
  Makes about 9 cups.
  
  Gourmet November 1996 You Asked For It; Larry's Markets, Seattle WA
  




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Recipe ID 35652 (Apr 03, 2005)

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