Now that Halloween is over, why not put your uncarved pumpkin to good use? :-) I actually buy extras so I can cube, vac seal and freeze the flesh for use all winter long.
Today, as the temps are dropping, it's time for a nice earthy soup with some very good health benefits. This recipe is adapted from SmittenKitchen.com who apparently found the original recipe in Gourmet who first published it more than 25 years ago. Enjoy!
Ingredients:
- 3 15.5 oz cans black beans – rinsed and drained
- 1 cup canned peeled tomatoes – drained and chopped
- 1 1/4 cups yellow onion - chopped
- 1/2 cup shallots – minced
- 4 cloves garlic – smash-minced
- 1 tbsp ground cumin
- 1 tsp table salt
- 1/2 tsp fresh ground black pepper
- 1/2 stick (1/4 cup) unsalted butter
- 4 cups beef broth
- 16 oz can pumpkin puree – or make your own from Halloween pumpkins
- 1/2 cup dry sherry
- 1/2 lb cooked ham – 1/8” dice – Use diced chicken breast for a healthier version
- 3-4 tbsp sherry vinegar
- sour cream and coarsely chopped lightly toasted pepitas for garnish
In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over medium heat, stirring, until onion is softened and beginning to brown. Be careful not to burn the butter.
Stir in bean puree. 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 meat and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper to taste if needed.
Serve soup garnished with sour cream and toasted pepitas... maybe a sprig of greens if you want to get fancy. Serve with a warm crusty bread... or... as we did... a toasted English muffin. :-)
Blessed be... and happy cooking!