Pumpkin Black Bean Soup

This recipe originally come from Smitten Kitchen, and I've been making it for a few years, with lots of adaptations and adjustments, all to good effect.  The only trick is you really need to let it cook for a while for all the flavors to meld, otherwise is just tastes like nothing.  Also, it is not photogenic, at all.



This time I substituted Basque chorizo instead of the ham, and so added it at the beginning to crisp up a little.  I also refuse to puree the beans, because that would involve having to wash the food processor, so instead I just mash them up a bit once I add them to the pot.

Pumpkin Black Bean Soup, from Smitten Kitchen

3 links Basque chorizo, diced
2 Tbsp olive oil (if needed)
1 yellow onion, chopped
4 garlic cloves, minced
1 Tbsp + 2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1 tsp red pepper flakes

1 can diced tomatoes
2 cans (15.5 oz) black beans, rinsed and drained
4 cups beef broth
1 1/2 cups pumpkin puree (either from a roasted pumpkin, or about 1 can)
1/2 cup dry Sherry
3-4 Tbsp Sherry vinegar (optional)
1-2 Tbsp sour cream (for serving)

In a large, heavy pot, cook chorizo until browned and it has released some of oil.  Add olive oil if needed to cook onion, garlic, cumin, salt, pepper, and red pepper until onion is soft and beginning to brown.  Stir if tomatoes to de-glaze the pan and scrap up any brown bits on the bottom.  Then add black beans, broth, pumpkin, and Sherry, stir until combined and simmer, uncovered for about 25 minutes or until it starts to taste like something.

Add vinegar just before serving, and you can garnish with sour cream.