BLACK BEAN PUMPKIN SOUP

I'm not a huge pumpkin fan to begin with but I had some pumpkin puree that has been sitting in my pantry since Thanksgiving and I wanted to find something to do with it. This recipe looked interesting and the first word that came to mind when I tasted it was "interesting". My husband and mother love it, its easy to make, relatively healthy and it freezes well so it is a keeper. I make it without the ham and I am sure you could sub mushroom broth for the beef broth to make it vegetarian. I freeze my soup in jars, leaving about 1 inch of space. The soup will expand and the jar will crack if you don't...trust me (from personal experience) leave the extra inch!

Black Bean Pumpkin Soup
Adapted from Gourmet, November 1996
Yield: 9 cups

Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1 cup minced shallot
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 beef broth
a 16-ounce can pumpkin puree (about 1 1/2 cups)
1/2 cup dry Sherry
1/2 pound cooked ham, cut into 1/8-inch dice (optional)

In a food processor "coarsely" puree(don't over puree or it can get a gritty texture)beans and tomatoes.
In a dutch oven or heavy kettle cook shallot, garlic, cumin, salt, and pepper in butter over medium heat, stirring, until shallots are softened and beginning to brown. Stir in bean puree. 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 ham and simmer soup, stirring, until heated through. Season soup with salt and pepper.

Serve soup garnished with sour cream, few black beans and or toasted pumpkin seeds.

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