Before Gourmet magazine ever reprinted one of my favorite recipes, I just want you to know I discovered it first and had the privilege of eating it at its source. Before there was Whole Foods, there use to be my favorite grocery store called Larry’s Market. This store was the first of its kind in the Seattle area. Everything was gourmet and expensive. I usually only shopped there to find specialty ingredients and to eat in their deli. But sadly Larry’s Market is gone but their Black Bean Pumpkin soup lives on forever in our home. I was happy when I saw Gourmet magazine re-printed their recipe years ago so everyone could now enjoy one of my favorite Fall soups. I’ve been making this for years and have changed it so much I call it my own.
This recipe was inspired by Larry’s Market (R.I.P). The original recipe was more of a black bean soup with a little bit of pumpkin. Mine has a lot more pumpkin and is a must-make for this autumn. I wish I had more photos for you, but in the process of making this soup… I injured my finger by doing something I knew I shouldn’t have done. Any hoo,.. here is my recipe for Pumpkin Black Bean soup. Enjoy!
Pumpkin Black Bean Soup Recipe with Ham Hocks
Serves 8-12
INGREDIENTS:
1 medium onion, chopped
6 cloves garlic, minced
4 tablespoons, butter
3 tablespoons, cumin
1-2 tablespoons salt * depending on the saltiness of the beef broth, start w/1 tablespoon and add more if needed.
4 cups beef broth (1 tall box)
1-2 pound(s) ham hock/smoked pork shank
4 15oz cans of black beans, drained and rinsed
1 29 oz can of pumpkin
1 14.5oz can of diced tomatoes, drained
1/4 cup dry sherry
1/4 white wine vinegar
salt and pepper to taste
sour cream
cilantro
DIRECTIONS:
In a large soup pot, sauté butter, onion, garlic, cumin, and salt on med-high heat for 5 minutes. Add black beans, tomatoes, ham mock, beef broth, pumpkin and sherry. Cook on simmering heat for 45 minutes to an hour. Before serving, stir in white wine vinegar and season with salt and pepper. Garnish with a dollop of sour cream and cilantro. Enjoy!
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{ 15 comments… read them below or add one }
Looks like the perfect Autumn food!
That cool you were able to find the recipe for this. It definitely looks delicious. It’s a bit dreary here in LA and this soup would be perfect right about now.
This looks really good and perfect for fall! I just got some organic pepper and Himalayan sea salt. Thanks for sharing!
there is nothing sadder than the loss of a great local establishment, restaurant, market etc.
Wow! This is the stuff soup dreams are made of! It looks so amazing-I can’t wait to make a big pot of it tonight!
I can totally see why this is a MUST MAKE. I love every single thing about it!
Alice, how delish this looks! I love that it is very autumn-ish! I’ve got to give it a try.
It’s really a comforting soup with fabulous flavors. I should give it a try.
This might sound odd but I love ham hocks! They bring so much deliciousness to a soup….yum!
How did I miss this recipe? Looks delish!
Pumpkin and black beans are two of my favorites. Thanks for sharing this great sounding (and looking)recipe!
Now that it is finally raining here I have a good reason to make this. YUM – LOVE everything about this recipe!
I made this yesterday! It was totally delicious. The only substitute I had was olive oil for butter as I cannot have dairy but this was a wonderful addition to my fall recipes! And for those of your readers who are gluten and/or dairy restricted it is a perfect something different! Thank you, thank you!
Alice I have officially made more pumpkin puree than I have ever cooked with in my entire life and am in a mad search for good pumpkin recipes – this soup looks like something tasty! I’m glad I saw it!
Wow! Looks spicy and I love spicy recipes. Thanks for this recipe.
I can’t wait more to taste it. So I will make it tonight.
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