Black Bean Pumpkin Soup
Adapted from Gourmet, November 1996
Yield:  A LOT

Four cans of black beans (about 4 1/2 cups), rinsed and drained
1 can drained petite diced tomatoes
 1 medium onion, chopped
3 small shallots, minced
4 garlic cloves minced
1 Tablespoons plus 2 heaping teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons EVOO
4 cups vegetable broth  (or beef broth for more flavor - i used vegetable broth though)
1 large (or 2 small) can pumpkin puree
1/2 cup dry Sherry (or a sweet wine)
3 Tablespoons vinegar

Garnish: sour cream and sausage crumbles if you want some meat on it.  The original recipe recommends toasted pumpkin seeds (but I didn't eat it with that).


In a large soup pot, cook onion, shallot, garlic in EVOO over moderate heat, stirring, until onion is softened and beginning to brown. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, 25 minutes.  Use a submersible blender to moderately-puree at some point - it will be a dark gray brown (like black bean soup).  It does NOT taste like pumpkin.


Serve soup garnished with sour cream and sausage if you must.  Also, toasted pumpkin seeds. It tastes fine without anything - i ate it with a chunk of fresh crusty bread.

this soup is OUT OF THIS WORLD and though it has "weird" ingredients, it is not a weird soup.  it is very healthy!  even mark, who "doesn't like beans" liked it.  and my dad, who told my mom to "make me something else" when he found out what i made for dinner - also liked it and had a bowl.  it was delish!