Pumpkin Black Bean Soup
For a festive fall pumpkin soup recipe, whip up this tasty Pumpkin Black Bean Soup. Black beans and cumin give this healthy and easy pumpkin soup recipe a distinctive Southwestern tang.
Notes
Makes about 9 cups.
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Ingredients
- 4 1/2 cup canned black beans, thoroughly rinsed and drained
- 1 cup canned tomatoes, drained and chopped
- 1 1/4 cup onion, finely chopped
- 1/2 cup shallot, well minced
- 4 cloves garlic, minced
- 1 tablespoon plus 2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup butter substitute
- 4 cup reduced sodium beef broth
- 1 1/2 cup pumpkin, pureed
- 1/2 cup dry sherry
- 1/2 pound cooked lean ham, cut into 1/8-inch cubes
- 3 tablespoon sherry vinegar
- Fat free sour cream, to taste
- Pumpkin seeds, lightly toasted (optional)
Instructions
- In a food processor, coarsely puree beans and tomatoes.
- In a 6-quart heavy kettle, cook onion, shallot, cumin, salt and pepper in butter substitute over medium heat, stirring until onion has softened and begun to brown.
- Once onions have softened, stir in bean puree. Then, stir in broth, pumpkin, and sherry until combined.
- Simmer the mixture, uncovered, for 25 minutes, stirring occasionally. Just before serving, add ham and vinegar, and stir until heated through.
- Season soup with salt and pepper. Garnish with dollop of sour cream and toasted pumkin seeds if desired.