This is our “Halloween Soup.” We make it every year on October 31st before our ghouls head out for the night. It’s a delicious combination of fall flavors, and there’s no reason to sequester it to just one night of the year. If you have a food processor, this soup whips up in a flash. Alternately, you can use an immersion blender, or transfer the soup, once cooked, to a blender and puree in batches (if you’re using a traditional blender, just add the beans and tomatoes whole at the instructed time). I like to leave some texture to it, rather than having it come out completely smooth.
It’s a great crock pot recipe as well, and I’ve included some tips at the conclusion of the directions for those of you who will be utilizing your slow cookers. Toast some pepitas with salt and a little olive oil before serving and pass the cheese and sour cream at the table.
Pumpkin Black Bean Soup
3 Tbsp butter
1 ¼ cups onion, chopped
4 large garlic cloves, minced
1 Tbsp plus 2 tsp ground cumin
1 1/s tsp kosher salt
½ tsp freshly ground pepper
1 1/2 tsp smoked paprika
3 15.5 oz cans black beans, rinsed and drained
1 15 oz can chopped tomatoes
4 cups broth (chicken or vegetable)
1 ½ cups pumpkin puree (one 16 oz can)
3 to 4 Tbsp sherry vinegar
1 cup chopped ham, optional (I almost always leave this out)
In food processor, finely chop onion and garlic.
Cook onion and garlic, in butter in a 6 quart heavy saucepan over medium heat till softened and beginning to brown.
Meanwhile, puree beans and tomatoes in food processor. Leave a little texture to the beans, rather then letting them become totally creamy.
When onion mixture is ready, add cumin, salt, pepper and smoked paprika ad stir for about 30 seconds to toast the spices. Add bean puree, broth and pumpkin.
Simmer, uncovered, stirring occasionally about 25 minutes, or until thick enough to coat back of spoon. Just before serving, add ham, if desired (I never do).
Serve with salt, pepper, grated cheese, sour cream and toasted pepitas.
Changes For Slow-Cooker:
Brown onions and garlic, toast spices as instructed and add to slow-cooker. Decrease broth to 3 cups and cook on low 4 hours.