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This is an excellent Fall/Winter meal. Add some rustic bread and voila!
Please note that you can use beef or vegetable broth in this recipe depending on your tastes...
1/4 cup butter
2 medium onions, chopped
6 chopped shallots
5 cups cooked black beans
1 cup chopped plum tomatoes
5 minced garlic cloves
1 tablespoon ground cumin
1/2 teaspoon freshly ground black pepper (or to taste...I like a lot more in this dish)
4 cups beef broth
2 cups pumpkin puree
1/2 cup dry red wine
3 tablespoons red wine vinegar
roast pumpkin seeds
Melt the butter in a large heavy soup kettle over medium heat. Add the onions and shallots and cook until the onions become soft and trasnlucent. While the onions are cooking, place the black beans and tomatoes in a food processor or blender. Process until "coarsely pureed". Add the garlic, cumin, and black pepper and cook for an additional three minutes. Stir in the bean puree and mix to coat well with the onion mixture. Add the broth, pumpkin, and wine. Stir well to combine. Reduce the heat to medium low and simmer uncovered for half an hour. Add the red wine vinegar and salt to taste. Stir and continue to cook until seasoned through. Spoon the soup into serving bowls and garnish with sour cream and roast pumpkin seeds.