Recipe: Black Bean Pumpkin Soup

Every Thursday on the Good Food Blog we share a recipe from our archives.

The much beloved Dede Thogmartin was Thogmartin Farms. She first shared this recipe for Black Bean Pumpkin Soup on October 12, 2002.

Black Bean Pumpkin Soup

Makes about 9 cups

In a food processor coarsely puree beans and tomatoes. In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, 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.

Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.

Serve soup garnished with sour cream and toasted pumpkin seeds.