Black Bean Pumpkin Soup
| Yield: | 1 Servings |
| Categories: |
| 3 | cn | (15 1/2 oz) black beans (about 4 1/2 cups); rinsed and drained |
| 1 | c | Drained canned tomatoes; chopped |
| 1 1/4 | c | Chopped onion |
| 1/2 | c | Minced shallot |
| 4 | Garlic cloves minced | |
| 1 | tb | Plus 2 teaspoons ground cumin |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 1/2 | Stick; (1/4 cup) unsalted butter | |
| 4 | c | Beef broth |
| 1 | cn | (16-oz) pumpkin pure? (about 1 1/2 cups) |
| 1/2 | c | Dry Sherry |
| 1/2 | lb | Cooked ham; cut into 1/8-inch dice |
| 3 | tb | Sherry vinegar; (up to 4) |
| GARNISH | ||
| Sour cream | ||
| Coarsely chopped lightly toasted pumpkin seeds |
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