black bean pumpkin soup

Day #2 of Pumpkin Week!  Today we’ll go with something really hearty for a cold night.  I love different kinds of pumpkin soup but I have to say, this one beats them all!  Now, I usually like my soups super creamy and ultra smooth.  Not so with this soup.  It is very chunky and very substantial.  Even enough for my Marine to not complain about having “meat” on his plate.  (Although, there is ham in the soup, come on!)  

It doesn’t take long to put together…just a little dicing and stirring and you’ll be slurping in no time!

Black Bean Pumpkin Soup

Serves 4-6.

Adapted loosely from Gourmet magazine.

2 cans black beans, rinsed and drained
1 cup drained canned diced tomatoes
1 diced onion
½ cup minced shallot
4 garlic cloves minced
1 tablespoon ground cumin
1 teaspoon kosher salt
½ teaspoon black pepper
½ stick unsalted butter
4 cups beef broth
1 cup pumpkin puree
1/3 cup bourbon
½ pound cooked ham, diced pretty small
Yogurt and black beans for garnish

In a food processor coarsely puree beans and tomatoes.

In a Dutch oven, 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 bourbon until combined and simmer, uncovered, stirring occasionally, about ½ hour, or until desired consistency.

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

Serve soup garnished with a dollop of yogurt and a scattering of black beans.