Black Bean and Pumpkin Soup with Ham and Sherry
Soups • World
Description
Black Bean and Pumpkin Soup with Ham and Sherry
Ingredients
- Canned Pork with Beans 5 lbs
- Onion 5 oz
- Shallot 0 oz
- Spiced Tomato Juice 5 oz
- Garlic 4 cloves
- Ground Cumin 1¼ tablespoons
- Salt 1 teaspoon
- Ground Black Pepper ½ teaspoon
- Butter 0 oz
- Campbell's Beef Broth 4 cups
- Chestnut puree 15 oz
- Sherry ½ cup
- Champagne Vinegar 4 tablespoons
- Ham 10 oz
- Sour Cream to taste
- Roasted Peanuts to taste
Step-by-Step Guide
Step 1
In a food processor, puree the beans and tomatoes until smooth.
Step 2
In a pot, melt the butter and sauté the finely chopped onion, minced shallot, minced garlic, cumin, salt, and black pepper over medium heat. Stir continuously until the onion is soft and begins to brown.
Step 3
Add the bean puree, then the broth, pumpkin, and sherry. Mix well and simmer for about 25 minutes, uncovered, until the soup thickens slightly.
Step 4
Before serving, add the diced ham and vinegar. Gently heat the soup, seasoning with salt and pepper.
Step 5
Serve with sour cream, garnished with pumpkin seeds.
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