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Ingredientes
- 3 can (15 1/2 ounce) black beans (about 4 1/2 c.), rinsed and liquid removed
- 1 c. Liquid removed canned tomatoes, minced
- 1 1/4 c. Minced onion
- 1/2 c. Chopped shallot
- 4 x Garlic cloves chopped
- 1 Tbsp. Plus 2 tsp. grnd cumin
- 1 tsp Salt
- 1/2 tsp Freshly grnd black pepper
- 1/2 stk , (1/4 c.) unsalted butter
- 4 c. Beef broth
- 1 can (16-ounce) pumpkin puree (about 1 1/2 c.)
- 1/2 c. Dry Sherry
- 1/2 lb Cooked ham, cut into 1/8-inch dice
- 3 Tbsp. Sherry vinegar, (up to 4) Lowfat sour cream Coarsely minced lightly toasted pumpkin seeds
Direcciones
- In a food processor coarsely puree beans and tomatoes. In a 6-qt heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, till onion is softened and beginning to brown.
- Stir in bean puree. Stir in broth, pumpkin, and Sherry till combined and simmer, uncovered, stirring occasionally, 25 min, or possibly till thick sufficient to coat the back of a spoon.
- Just before serving, add in ham and vinegar and simmer soup, stirring, till heated through. Season soup with salt and pepper.
- Serve soup garnished with lowfat sour cream and toasted pumpkin seeds.
- Makes about 9 c..
