Black Bean Pumpkin Soup

My friend Michelle and I go way back. She was one of my first friends in Kansas City. I don’t remember what classes we had together but I know we met in graduate school at the University of Missouri – Kansas City. We were both working on our Masters in Public Administration. Like me, she loves to cook and enjoys great food. When she first moved to Kansas City, Michelle nannied for people who were great friends with some of Kansas City’s best chefs. Needless to say, she introduced me to a couple of great places in town. Michelle loves Brookside so she took me to a lot of great places by UMKC – Aixois and Bella Napoli to name a few. Michelle also used to host dinner parties at her apartment where everyone would bring different dishes based on a theme like “Caribbean”. A great way to sample a lot of new recipes.

Last fall, Michelle invited me to her new house for dinner and to help handout Halloween candy. This recipe is what she made for dinner. It’s from one of her favorite food blogs – The Smitten Kitten. One of the things I love about Michelle is her willingness to try adventurous recipes. Although this recipe isn’t pretty in appearance it is quite delicious. A hearty, healthy recipe for soup made with black beans, pumpkin, tomatoes, and onions.

Black Bean Pumpkin Soup by Gourmet, November 1996 posted on The Smitten Kitten Blog

Photo by: blogs.babble.com

Photo by: blogs.babble.com

Three cans of black beans (about 4 1/2 cups), drained and rinsed
1 c. drained diced tomatoes
1 1/4 c. chopped onion
1/2 c. minced shallot
4 garlic cloves minced (I would substitute jar garlic)
1 T. plus 2 tsp. ground cumin
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 c. beef broth
1 can pumpkin
1/2 c. dry Sherry
1/2 lb. cooked ham, diced
3 to 4 T. Sherry vinegar

In a food processor, puree beans and tomatoes. In a stock pot/Dutch oven, cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onions is softened. Stir in bean mixture. Add broth, pumpkin, and Sherry until well combined. Simmer uncovered, stirring occasionally f0r 25 minutes, or until thick enough to coat the back of a spoon. Just before serving, add ham and vinegar to soup, stirring, until thoroughly heated. Makes 9 cups.

Note – We ate this with crackers and corn bread muffins. Original recipe suggest sour cream or pumpkin seeds.

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