Pumpkin Black Bean Soup Recipe
Pumpkin Black Bean Soup are tasty and perfect for your weekend luncheons! I prepare this soup whenever I need to put together a delicious and winning soup! Try this amazing Pumpkin Black Bean Soup recipe.
Ingredients
1 pound black beans, washed and picked over for foreign objects
1 teaspoon salt
3/4 cup canned Italian tomatoes, drained
1 cup canned pumpkin or pureed fresh
6 ounces boiled ham, diced in 1/8 inch cubes or meat from a leftover ham bone
21/2-3 cups beef stock
3 tablespoons unsalted butter
1 1/2 cups finely chopped onions
3 large cloves garlic, peeled and minced
1 tablespoon ground cumin
1 tablespoon salt, or to taste
Freshly ground black pepper to taste
3-4 tablespoons sherry or red wine vinegar
1/2-1 cup medium sherry
1 large fresh pumpkin, optional
Directions
Place the beans in a heavy saucepan and cover with boiling water to a level of about 2 inches above the beans.
Add the salt and return the liquid to the boil.
Turn down the heat and simmer, partially covered, for about 2 to 3 hours, or until the beans are tender.
Add more water if the beans become dry.
Stir in the tomatoes and transfer the mixture in batches to a food processor fitted with a steel chopping blade.
With a few on off motions, process until the beans have started to smooth out but are still somewhat chunky.
You can also do this in a blender.
Return the beans and tomatoes to the saucepan and stir in the pumpkin, ham, and 21/2 cups of the stock.
Melt the butter in a heavy skillet over medium heat just until it foams.
Stir in the onions and saute them for 8 to 10 minutes, or until lightly colored.
Add the garlic and cook 30 seconds more.
Add the cumin, salt, and pepper and stir to mix well.
Add this to the bean mixture and stir in the vinegar.
Bring this mixture to the boil, reduce the heat, and simmer for 15 to 20 minutes longer.
Stir in the sherry and taste to adjust the seasonings.
If the soup is too thick, add additional stock or sherry.
Add the salt and return the liquid to the boil.
Turn down the heat and simmer, partially covered, for about 2 to 3 hours, or until the beans are tender.
Add more water if the beans become dry.
Stir in the tomatoes and transfer the mixture in batches to a food processor fitted with a steel chopping blade.
With a few on off motions, process until the beans have started to smooth out but are still somewhat chunky.
You can also do this in a blender.
Return the beans and tomatoes to the saucepan and stir in the pumpkin, ham, and 21/2 cups of the stock.
Melt the butter in a heavy skillet over medium heat just until it foams.
Stir in the onions and saute them for 8 to 10 minutes, or until lightly colored.
Add the garlic and cook 30 seconds more.
Add the cumin, salt, and pepper and stir to mix well.
Add this to the bean mixture and stir in the vinegar.
Bring this mixture to the boil, reduce the heat, and simmer for 15 to 20 minutes longer.
Stir in the sherry and taste to adjust the seasonings.
If the soup is too thick, add additional stock or sherry.
