Black Bean Pumpkin Soup Recipe

• 3 can (15 1/2 ounce) black beans (about 4 1/2 c.), rinsed and liquid removed
• 1 c. Liquid removed canned tomatoes, minced
• 1 1/4 c. Minced onion
• 1/2 c. Chopped shallot
• 4 x Garlic cloves chopped
• 1 Tbsp. Plus 2 tsp. grnd cumin
• 1 tsp Salt
• 1/2 tsp Freshly grnd black pepper
• 1/2 stk , (1/4 c.) unsalted butter
• 4 c. Beef broth
• 1 can (16-ounce) pumpkin puree (about 1 1/2 c.)
• 1/2 c. Dry Sherry
• 1/2 lb Cooked ham, cut into 1/8-inch dice
• 3 Tbsp. Sherry vinegar, (up to 4) Lowfat sour cream Coarsely minced lightly toasted pumpkin seeds

1. In a food processor coarsely puree beans and tomatoes.
2. In a 6-qt heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, till onion is softened and beginning to brown.
3. Stir in bean puree.
4. Stir in broth, pumpkin, and Sherry till combined and simmer, uncovered, stirring occasionally, 25 min, or possibly till thick sufficient to coat the back of a spoon.
5. Just before serving, add in ham and vinegar and simmer soup, stirring, till heated through.
6. Season soup with salt and pepper.
7. Serve soup garnished with lowfat sour cream and toasted pumpkin seeds.
8. Makes about 9 c..

black beans, tomatoes, onion, shallot, garlic, grnd cumin, salt, freshly grnd black pepper, butter, beef broth, pumpkin puree, sherry, ham, sherry vinegar

Taken from cookeatshare.com/recipes/black-bean-pumpkin-soup-85397 (may not work)