Black Bean Pumpkin Soup

This is a recipe of Kitty’s and she is my kind of kitchen goddess!

I added a small can of corn, the sweet crunch added a nice balance to the earthiness and spiciness of the rest of the ingredients. Mark thinks I should add Chorizo… I’ll pick some up and add it to the left overs for tomorrow

Black Bean Pumpkin Soup:

three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped (or fresh with 1/4 cup added water)
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1 1/2 teaspoon Mrs. Dash Spicy Mix
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups chicken or vegetable broth
2 16-ounce cans pumpkin puree (about 1 1/2 cups)
1/2 cup dry Sherry

Garnish: sour cream and either lightly toasted pumpkin seeds, or almonds

In a food processor coarsely puree beans and tomatoes.

In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, Mrs. Dash, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.

Stir in bean puree. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

Serve soup garnished with sour cream and toasted pumpkin seeds or almonds.