BLACK BEAN PUMPKIN SOUP

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BLACK BEAN PUMPKIN SOUP

three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained1 cup drained canned tomatoes, chopped1 1/4 cups chopped onion1/2 cup minced shallot4 garlic cloves minced1 tablespoon plus 2 teaspoons ground cumin1 teaspoon salt1/2 teaspoon freshly ground black pepper1/2 stick (1/4 cup) unsalted butter4 cups vegetarian "beef" brotha 16-ounce can pumpkin pureé (about 1 1/2 cups)1/2 cup dry Sherry3 to 4 tablespoons Sherry vinegar Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds In a food processor coarsely pureé 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 pureé. 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 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.