3 (15.5 oz) cans black beans (about 4.5 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1.25 cups chopped onion
1/2 cup minced shallot
4 cloves garlic, minced
1 T plus 2 tsp ground cumin
1 tsp salt
1/2 tsp freshly ground pepper
1/2 stick (1/4 cup) unsalted butter
4 cups vegetable broth
1.5 cups kabocha puree
3-4 T lime juice (optional)
Sour cream and coarsely chopped lightly toasted pumpkin seeds, to garnish
Instructions
In a food processor, coarsely puree the black beans and tomatoes
In a 6-qt heavy pot, cook the onion, shallow, garlic, cumin, salt and pepper in the butter over moderate heat, stirring, until the onion is softened and beginning to brown. Stir in the bean puree and then stir in the broth and kabocha puree until combined.
Simmer, uncovered, stirring occasionally, for 25 minutes, or until thick enough to coat the back of the a spoon. Just before serving, add the lime juice and simmer soup, stirring until heated through. Season soup with salt and pepper. Serve with sour cream and toasted pumpkin seeds.
Originally Submitted
1/14/2012
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