Tuesday, October 19, 2010

Pumpkins are good for more than pie...

They are unavoidable right now- their round orange shape calling for carving, pie making, seed toasting and soup making! That's right, soup making. I found this recipe online last winter and the soup is so hearty and delicious, it's perfect for crisp fall nights.

Pumpkin Black Bean Soup

3 15oz cans black beans, rinsed and drained
1 16oz can diced tomatoes
1/4 cup butter
1 1/4 cup chopped onions
4 cloves garlic, chopped
1 t salt
1/2 t ground black pepper
4 cups beef broth
1 15oz can pumpkin puree
1/2lb. cubed cooked ham
3 T sherry vinegar

Pour two cans of the black beans into a food processor or blender along with the can of tomatoes. Puree until smooth, set aside.
Melt the butter in a soup pot over medium hear. 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, beef broth, pumpkin puree and sherry vinegar. Mix until well blended, then simmer for about 25 minutes or until thick enough to cat the back of a metal spoon. Stir in the ham and heat through before serving.

Hope you enjoy this cool weather favorite as much as my family does!

Much Love,
Mama Cucina

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