THE MIX WITH YUKI Pumpkin & Black Bean Soup

Hi everyone and Happy Fall!

This is my favorite time of year! But I’m an Idaho girl living in California weather and it’s making me miss the changing of the seasons.  I have a few recipes I bring out every fall that remind me of home. As you get ready to celebrate Halloween with friends, family, or both this soup is the perfect choice to entertain a crowd. If you are feeling festive, serve this recipe in  small pumpkins or bread bowls in place of soup bowls. Both are great accents to any table.  

Happy Halloween! ~ Yuki

Pumpkin & Black Bean Soup

INGREDIENTS

• 1 29 ounce can of black beans (drained)
• 3 tablespoons of butter
• 1 large onion (yellow or white will do)
• 4 cloves of minced garlic
• 1 8 ounce can of diced tomatoes
• 1 8 ounce can of pumpkin puree
• 8 ounces of cubed ham
• 1 32 ounce can of chicken stock
• 2 tablespoons of ground cumin
• 4 tablespoons of sherry vinegar
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1/2 cup of sherry wine 

DIRECTIONS

In a large saucepan, melt the butter over medium heat. Once the butter is foamy, add the onion and garlic. Sauté for 5 minutes. Add the ham and sauté the mixture for another 3 minutes.  Next, add the diced tomatoes, pumpkin puree and chicken stock.  Stir in the cumin, sherry vinegar, salt and pepper. Let the soup simmer on a low heat for 30 minutes and stir occasionally. Stir in 1/2 cup of sherry wine.  Add salt and pepper to taste.

Ready for serving? Sprinkle some parmesan cheese and  toasted pumpkin seeds on top.  I love to pair this soup with one of my favorite reds; a Pinot Noir from the Russian River Valley, Merry Edwards Winery.

Cheers!!! And enjoy!

Yuki

Thank you Yuki for another great recipe for fall!

Recipe by Yuki Pitkin; photos by Erika Brechtel