Recipes


Category:	Appetizers, Dinner, Holiday, Soups
Ingredients:	3 (15½-ounce) cans white navy beans, rinsed and drained 1 cup canned diced tomatoes, drained 1¼ cups onion, chopped ½ cup shallot, minced 4 garlic cloves, minced 1 tablespoon ground cumin, plus 2 teaspoons 1 teaspoon salt ½ teaspoon freshly ground black pepper ½ stick unsalted butter 4 cups beef broth 1 (16-ounce) can pumpkin purée ½ cup dry Sherry 3 to 4 tablespoons Sherry vinegar Salt and pepper, to taste
Directions:	In a food processor, coarsely purée beans and tomatoes. Over moderate heat, sauté onion, shallot, garlic, cumin, salt, and pepper in butter, stirring until onion is softened and beginning to brown. Stir in bean purée. Add broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally for 25 minutes, or until thick enough to coat the back of a spoon. Just before serving, add vinegar. Simmer soup, stirring, until heated through. Season with salt and pepper. Serve in small glass bowls or shot glasses.