Pumpkin Black Bean Soup Caribbean Style

From My Carolina Kitchen

2 (15 ounce) cans black beans, drained & rinsed

1 cup diced canned tomatoes

1 cup canned pumpkin (not to be confused with pumpkin pie mix)

2 ½ to 3 cups chicken or vegetable stock

2 tablespoons olive oil

8 ounces precooked ham, chopped into small cubes

1 ½ cups finely chopped onion

3 large cloves garlic, minced

1 tablespoon ground cumin

Kosher salt and freshly ground black pepper

3 tablespoons sherry vinegar

½ cup dry sherry (do not cooking sherry)

Garnish with sour cream (low fat if you like) or plain yogurt and toasted pepitas (pumpkin seeds)

Combine the beans and tomatoes in a food processor fitted with a metal blade and pulse until the beans have started to smooth out, but are still somewhat chunky. Place in a soup pot, then add the pumpkin and 2 ½ cups of stock. Stir to combine and set aside.

Heat the olive oil in a non-stick skillet over medium heat. Add the ham and onions and sauté until lightly colored, about 8 to 10 minutes. Add the garlic and cumin and stir for 30 seconds more. Season with salt and freshly ground black pepper. Add the sautéed vegetables to the soup pot containing the beans and tomatoes. Stir in the sherry vinegar. Bring the soup to a boil, then reduce the heat, and stir occasionally to keep soup from sticking to the bottom of the pot, about 15 to 20 minutes. Stir in the sherry and heat through. Taste for seasonings and adjust as necessary. Add remaining stock if soup seems too thick.

Serve in bowls topped with a dollop of sour cream or yogurt if desired and sprinkle with pumpkin seeds for a garnish.

Adapted from Soup for Every Body by Joanna Pruess – serves 6