Black Bean Pumpkin Soup

A thick, tasty soup, which can be used as an hors d'oeuvre

-- good news: this can be as easy as using all canned ingredients, or, if you prefer, prepare your own beans, tomatoes, broth and pumpkin well in advance, making it even more "homemade."

Elin Lawrence’s Black Bean Pumpkin Soup

3 15½-ounce canned black beans, rinsed and drained

1 cup drained canned tomatoes, chopped

1 ¼ cups chopped onion

½ cup minced shallot (or onions)

4 cloves garlic, minced

1 tablespoon plus 2 teaspoons ground cumin

1 teaspoon salt

½ teaspoon ground black pepper

½ stick ( ¼ c.) unsalted butter

4 cups beef broth ( or vegetable broth)- I used beef broth

1 16-ounce can pumpkin

Garnish: sour cream, toasted pumpkin or sunflower seeds- optional

In a processor, coarsely puree beans and tomatoes.

In a large heavy pot cook onion, shallot, garlic, cumin, salt and pepper in butter over med. heat, stirring until onion is softened and begins to brown.

Stir in bean puree.

Stir in broth & pumpkin. Simmer, uncovered stirring occasionally about 25 minutes or until thickened.

Serve soup garnished with a dollop of sour cream and pumpkin or sunflower seeds.

Yield: 9 cups

Elin comments: I serve this in the afternoon of Thanksgiving as an hors d'oeuvre in mugs or hot cups. Always a hit! Can be made a few days prior and reheated slowly.

Click here for directions -- how to cook pumpkin for soup, pie, etc.

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