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!
- 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
- ¼ cup dry sherry
- ¼ white wine vinegar
- salt and pepper to taste
- sour cream
- 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!