05 February, 2012

Black Bean Pumpkin Soup | Larry's Markets

This recipe from Larry's Markets in Seattle (now closed) is simple to make.

Black Bean Pumpkin Soup
Photo and recipe re-published via Just Best Recipes

Black Bean Pumpkin Soup ingredients
Makes 4 servings
46.5-oz black beans, rinsed and drained
1 cup tomato, canned, drained and chopped
1 1/4 cups onions, chopped
1/2 cup shallot, minced
4 garlic cloves, minced
1 Tbsp plus 2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1/4 cup unsalted butter
4 cups beef broth
16-oz pumpkin puree
1/2 cup dry sherry
1/2-LB cooked ham, 1/8-inch dice
3 Tbsp sherry wine vinegar (or more)

Sour cream
Pumpkin seeds, roasted, coarsely chopped


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 for 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.

You might like:
Crock-pot Black Beans

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