This soup is my new fall/winter favorite! The flavors combine in a creamy, flavorful way, and the pumpkin is a lovely addition without tasting like you're eating a pumpkin pie. As you can tell-I've fully embraced the pumpkins and sweet potatoes this year and so far I am loving it. What seasonal treats! I didn't make any changes to the recipe either time I made this-it came together in a snap and made plenty for a crowd, or left-overs.
Pumpkin Black Bean Soup: Found at www.dishingthedivine.com, another awesome cooking site!
3 15-ounce cans black beans, rinsed and drained
1 14.5-ounce can diced tomatoes
1/4 cup butter
1 1/4 cups chopped onion
4 cloves garlic, chopped
1 tsp salt
1/2 tsp ground black pepper
4 cups beef broth or chicken broth
1 (15-ounce) can pumpkin puree (or two cups homemade pumpkin puree)
1 tbsp brown sugar
1/2 tsp all spice
1 tsp chili powder
1 tsp cumin
1/2 pound cubed cooked ham
fresh chopped cilantro and sour cream for garnish
- Pour 2 cans of black beans into a food processor or blender along with the tomatoes. Puree until smooth. Set aside.
- Melt the butter in a soup pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, 3 cups of the beef broth, pumpkin puree, brown sugar, all spice, chili powder, and cumin. Mix until well blended, then simmer for about 25 minutes. Add additional beef broth as needed to reach the desired consistency. Stir in the ham and heat through before serving.