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
It sounds perfect for fall. Can’t wait to try it!