Black Bean Pumpkin Soup

Name: Black Bean Pumpkin Soup
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 946 milliliters beef broth; 1 kilograms black beans (about 4 1/2 cups, rinsed and drained); 454 grams pumpkin puree (abouit 1 1/2 cups); 237 milliliters drained canned tomato, chopped; 227 grams cooked ham, cut into 1/8-inch dice; 118 milliliters dry sherry; 4 garlic cloves, minced; 4 teaspoons ground cumin; 1 teaspoons fresh ground black pepper; 296 milliliters chopped onions; 1 teaspoon salt; 118 milliliters minced shallot; 3 Tbsps sherry wine vinegar; 8 servings sour cream; 59 milliliters unsalted butter (1/4 cup)

Black Bean Pumpkin Soup is a gluten free main course. This recipe makes 8 servings with 321 calories, 18g of protein, and 10g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of onions, beans, sherry wine vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. Autumn will be even more special with this recipe.