Random Recipe Friday: Black Bean Pumpkin Soup

It's raining. And raining and raining. Which is a good thing, really. Southern California is in pretty much a constant state of drought. And God knows our yard could use it. Though right now the front of our house looks like a rice paddy.

Los Angeles basically shuts down when we have these rainy periods. Partly because people aren't used to it and don't know what to do with themselves - like the way Texans behave in the snow. It happens often enough that you think you know what to do, but not enough that you actually do know what to do. But also, truly, everything does go haywire. Streets flood. Half the traffic lights go out. Traffic is disastrous. Floods and mud slides abound. My friend Lynn found a foot of water in the garage of her brand new house, ruining boxes and boxes of household stuff as well as electronic equipment - aarrrgghh. Four years ago, our basement filled with FOUR FEET of water, ruining the furnace and the hot water heater.

So anyway, it's the perfect day to stay inside and cozy up in front of the fire. And nothing says "cozy up" like soup. This recipe is hearty (my husband inexplicably HATES that word. Every time I say "hearty" he cringes. Weird, right?) and delicious and easy. Try it with a side of cornbread!

Black Bean Pumpkin Soup

• 3 15 1/2 ounce cans black beans, rinsed and drained
  1 cup canned diced tomatoes, drained
  1 large onion, chopped
  4 cloves garlic, minced
  1 tbsp. plus 2 tsp. ground cumin
  1 tsp. salt
  1/2 tsp. freshly ground black pepper
  1/2 stick (1/4 cup) unsalted butter
  4 cups beef broth
  1 16 ounce can pumpkin puree
  1/2cup dry Sherry
  3 to 4 tbsp. Sherry vinegar
  sour cream for garnish
  toasted pumpkin seeds for garnish

In a food processor, puree beans and tomatoes.

In a large heavy pot, melt butter then add onion, garlic, cumin, salt and pepper and cook over moderate heat until onion is soft and beginning to brown.

Stir in bean puree. Add broth, pumpkin and sherry stirring until well blended. Simmer, uncovered, stirring occasionally, for 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add vinegar and simmer just until heated through.

Serve garnished with a dollop of sour cream and a sprinkle of pumpkin seeds.

BTW, the vinegar, sour cream and pumpkin seeds (pepitos) are what REALLY make it good!

Enjoy!

Comments

[Michele]

I love black bean soup; add pumpkin and you've just taken it up a notch. I'll be trying this.

Oh and, to your husband: hearty,hearty hearty! Hahahahahaha!

[Lisa]

This sounds really good (and hearty!) and perfect for this rainy Phoenix weather too! But I have to know, what color is it? 'Cause the people that live in my house will not eat things that are the color of purple and orange mixed together. That much I'm sure of.

[The Lawyer Mom]

Oh, I hope you are not in the path of the mud!

XOXO

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Black bean pumpkin soup? Sounds so good, and like the perfect thing for a gray day...