Black Bean Pumpkin Soup
2 15 1/2 ounce cans black beans
1 large can diced tomatoes
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced or grated
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 tablespoons (1/2 stick) butter
2 cups beef, chicken or vegetable stock, more as needed
large can pumpkin puree
1/2 cup dry Sherry
3 to 4 tablespoons Sherry vinegar
Sour cream
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitWxEY7hsxs-Nhubllza68a19rUyfkQz4j65vuWyJDZ86mCGWTWOvh8val6iLBLMm0wUYo3NkYSG3vx3hcBND35I679OpDx08FU0DjHzszTpr6qgz0HH0QV_nJaRsk22yIuacPqUtTCcHc/s200/Black+Bean+Pumkin.jpg)
Add the beans and tomatoes and pulse with an immersion blender until coarsely pureed. (If you don't have an immersion blender, puree the beans and tomatoes in a food processor before adding.)
Stir in stock, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally about 30 minutes or until thick enough to coat the back of a spoon. If you prefer a thinner soup, just add more broth until the desired consistency.
Garnish with a dollop of sour cream.
Note: If you make a lot of soups, an immersion blender is a great tool to add to your arsenal!
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