by Marcy Buzzelli

Created on: November 19, 2009

Some people end their Thanksgiving dinner in a very traditional way by serving Pumpkin Pie. For a more original twist on the holiday meal that is also quick and easy, serve this delicious and unique Pumpkin Black Bean Soup as a starter for the festivities. Since this recipe is best made the day ahead and reheated right before serving, it is an easy addition to any occasion. While this soup has a creamy texture, it is not too filling to begin a meal because it does not use milk or cream. This recipe is easily adaptable for any vegetarian guest who will not eat the Thanksgiving turkey, and, therefore, is a wonderful addition to the menu. Although the ingredients list may look long, with the help of a can opener, everything goes together in just a very few minutes!

PUMPKIN BLACK BEAN SOUP

Three 15 1/2 oz. cans black beans

1 can whole tomatoes

1 cup chopped onion

1/2 cup minced shallots (optional)

4 garlic cloves, minced

2 tablespoons ground cumin

1 teaspoon salt

1/2 teaspoon freshly ground black pepper (or more!)

1/2 stick butter

4 cups beef or chicken or vegetable broth

1 16 oz. can pumpkin puree

1/2 cup dry sherry (optional)

1/2 pound cooked ham, cut into 1/8 inch dice

3 to 4 tablespoons sherry or rice or red wine vinegar

Sour cream and lightly toasted pumpkin seeds for garnish (optional)

In a food processor or blender, puree the beans and tomatoes. Saute the onions, shallots, garlic, cumin, salt and pepper in butter over moderate heat, stirring until onion is softened and beginning to brown. Stir in bean puree. Stir in broth, pumpkin, and sherry until combined and simmer gently, uncovered, stirring occasionally, about 30 minutes.

Just before serving, add ham and vinegar and simmer until heated through. Season with salt and pepper to taste. Garnish with sour cream and/or coarsely chopped pumpkin seeds, if desired, before serving.

This soup thickens and improves with flavor if it is served 24 hours after it is made.

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