' Dunham Cellars - Black Bean Pumpkin Soup

Black Bean Pumpkin Soup

Black Bean Pumpkin Soup

Joanne Dunham - Owner
February, 2009


3 -15.5 ounce cans black beans, rinsed and drained
1 cup canned tomatoes, drained
1 ¼ cups onion, chopped
½ cup shallots, minced
4 garlic cloves, minced
2 Tablespoons ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
¼ cup unsalted butter
4 cups chicken broth
1-16 ounce can of pumpkin
3 to 4 Tablespoons red wine vinegar
½ pound cooked ham, cut into ? inch cubes (optional)
Sour Cream (optional)


In a food processor, coarsely purée beans and tomatoes.
In a 6-quart heavy kettle cook onion, shallots, garlic, cumin, salt, and pepper in butter over moderate heat, stirring until onion is softened and beginning to brown.
Stir in bean purée.
Stir in broth and pumpkin until combined and bring to a simmer. Cook uncovered, stirring occasionally for 25 minutes or until thick enough to coat the back of a spoon.
Just before serving, add ham (optional) and vinegar and simmer soup stirring until heated through.
Add salt and pepper to taste.
Top with sour cream (optional)