In a food processor coarsely puree beans and tomatoes.
In a 6-quart heavy soup pot cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, add ham and simmer soup, stirring, until heated through. Season soup with salt and pepper to taste.
Serve soup garnished with sour cream and pumpkin seeds.
Yield: 9 cups
* Original recipe from Gourmet, November 1996
Questions? Email Julie Levanway.
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