I made a soup with pumpkin! Boy oh boy was it delicious too. I got a pumpkin in our final CSA box (which was weeks ago, I’ve got a backlog of recipes to post) and wanted to roast it and puree it and use it in something. Smitten Kitchen’s black bean soup with pumpkin looked perfect. I think I didn’t have enough pumpkin for this soup and the flavor of pumpkin was very low, but it was great regardless.
- Three 15 1/2 ounce cans black beans – 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 T. plus 2 t. ground cumin
- 1 t. salt
- 1/2 t. freshly ground black pepper
- 1/2 stick (1/4 cup) unsalted butter
- 4 C. broth (I used vegetable or chicken, can’t remember, but it called for beef broth)
- About 1 cup pumpkin puree (recipe called for one 16 ounce can, or 1.5 cups)
- 1/2 C. dry red wine
- 1/2 C. diced salami (It called for ham, but the deli line was SO LONG. Salami tasted good.)
- 3 to 4 T. Sherry vinegar
Start by mashing together the beans and tomatoes. You could use a food processor or use your muscles and use a potato masher, as I did.
In a big soup pot, saute the onion, shallot, garlic, cumin, salt and pepper with butter over medium heat until onions start to brown. Stir in the bean/tomato mix along with the broth, pumpkin and red wine. Bring to a boil and reduce heat to simmer for 25 minutes. Just before serving mix in the salami and sherry. Serve with a nice dark beer and some whole grain rye bread.
Notes: Next time, more pumpkin.
Servings: 9 cups, or 5-6 big entree sized servings