Who can eat just a teaspoon-ful of soup? Certainly not me, especially on a cold, rainy day like it was today. I want to fill up on a heaping bowlful of something hot, rich, and satisfying!
Deirdre, one of my favorite blogger buddies, has a neat new site called Teaspoon Tuesday, and every week she offers us a chance to share a little something sweet about life in general. This week, the topic is soup, and I’m looking forward to picking up some new recipes for one of my favorite comfort foods.
Just a while ago, on another cold, rainy, Michigan day (unfortunately, I fear a weather pattern is developing here!) I shared one of my all time favorite soup recipes. Today, I’m offering a brand new one – I haven’t made this yet, but I just ate a big bowl of it at the home of one of my best friends (who also happens to be a gourmet cook, lucky for me!) It is rich, creamy, soothing, and delicious. She served it with hot Parkerhouse rolls, a leafy green salad garnished with blue cheese, dried cherries and dressed in a simple vinaigrette. Scrumptous! and even better when enjoyed in the company of friends.
Black Bean Pumpkin Soup
In a food processor, coarsely chop 3 cans (15 1/2 oz each) black beans, rinsed and drained; and 1 cup chopped tomatoes, also drained.
In a big 6 quart soup kettle, saute ( in 1/4 cup of butter ) – 1 1/4 cup chopped onion, 1/2 cup minced shallots, 4 minced garlic cloves, 1 1/2 tablespoons ground cumin, 1 teaspoon salt. When the onion has softened, stir in bean puree.
Add 4 cups beef broth, one 16 oz can of pumpkin puree, and 1/2 cup dry sherry. Simmer, uncovered, for 25 minutes.
Just before serving, add 1/2 pound diced ham and 3-4 tablespoons sherry vinegar. If necessary, simmer, stirring until heated through.
Serve garnished with sour cream or plain yogurt.