Another awesome and easy soup recipe. This one is seasonal!
Serves 6-8, depending
One 15 1/2 ounce can reduced sodium black beans
1 can canned chopped tomatoes, drained
4 garlic cloves minced
1 1/4 cups chopped onion
1/2 cup minced shallot
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) butter
16-ounce can pumpkin puree
1/2 cup dry Sherry
4 cups vegetable broth
1 table spoon soy sauce
zatarains Creole Seasoning to taste
cilantro
1. In a food processor coarsely puree beans and tomatoes.
2. In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.
3. Stir in bean puree, broth, pumpkin, Sherry, and soy suace until combined and simmer, uncovered, stirring occasionally for 20 minutes
4. Remove from heat and season soup with zatarains, if desired (if you do not have it use salt and pepper as a substitute)
5. Serve garnished with cilantro.
2. In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.
3. Stir in bean puree, broth, pumpkin, Sherry, and soy suace until combined and simmer, uncovered, stirring occasionally for 20 minutes
4. Remove from heat and season soup with zatarains, if desired (if you do not have it use salt and pepper as a substitute)
5. Serve garnished with cilantro.
