Black Bean Pumpkin Soup
Grrrrrgh!
Course : Beans
From: HungryMonster.com
Serves: 8
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cans          black beans -- rinsed and drained,
                        -- (15 1/2 ounce)
   1      cup           drained canned tomatoes -- chopped
   1 1/4  cups          chopped onion
     1/2  cup           minced shallot
   4      cloves        garlic -- minced
   1      tablespoon    plus 2 teaspoons ground cumin
   1      teaspoon      salt
     1/2  teaspoon      freshly ground black pepper
     1/4  cup           unsalted butter
   4      cups          beef broth
   1 1/2  cups          pumpkin puree -- (16-ounce can)
     1/2  cup           dry sherry
     1/2  pound         cooked ham cut into 1/8-inch dice
   3      tablespoons   sherry vinegar -- (up to 4)
                        sour cream -- for garnish
                        lightly toasted pumpkin seeds for garnish -- coarsely chopped
 

Preparation:

In a food processor coarsely pure‚ 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 pure‚. 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.