When we lived in Turkey we used to do these roaming cooking parties each month where a host would pick the theme and everyone would bring a dish. My old neighbors Tim and Stacy made this spectacular black bean pumpkin soup for one and it’s a recipe that we have used since then (for over 15 years!).

Since Bob is a vegetarian I remove the ham from the black bean pumpkin soup recipe and didn’t try to find a replacement. Also, since I like to cook from what I have in the house, I often remove the shallots from the recipe as we don’t always have shallots on hand so will use either a yellow or white onion.

Since the weather is cooling down here in Vegas and fall is coming, I will pull out the bread maker to bake breads and start making more soups. Click here to view our other soup recipes.

Black Bean Pumpkin Soup

Black Bean Pumpkin Soup

Print

Ingredients

• 3 cans black beans (15 1/2 oz ~ about 4 1/2 cups), rinsed, drained and pureéd
• 1 cup drained canned tomatoes, chopped
• 1 1/4 cups chopped onion
• 4 garlic cloves minced
• 1 tablespoon plus 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 stick (1/4 cup) unsalted butter
• 4 cups chicken broth
• 1 1/2 cups pumpkin pureé
• 1/2 cup dry Sherry wine
• 3 - 4 tablespoons Sherry vinegar

Instructions

1. In a food processor coarsely pureé beans and canned tomatoes.
2. In a large pot add the butter, onion, garlic, cumin, salt, and pepper and stir until onion is softened and beginning to brown.
3. Stir in bean and tomato pureé.
4. Stir in broth, pumpkin, and Sherry wine until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
5. Just before serving add the Sherry vinegar and simmer soup until heated through.
6. Add salt and pepper to taste.

RELATED ARTICLE

Red Wine Reduction

Notes

Recipe adapted from Epicurious | Black Bean Pumpkin Soup

 Black Bean Pumpkin Soup