This one is adapted only a little bit from Smitten Kitchen’s recipe. And let us say, this is more worth it than you can imagine. Do it. Roast the pumpkin. Enjoy the soup.
First though, roast and peel the pumpkin. We did this in the morning so that it was all set to go for the soup that night.
1. Half your pumpkin
2. Clean the seeds and strings from inside the pumpkin. You can save these to roast and eat as a snack. Put a little bit of water into a baking pan, and set both halves of pumpkin cut-side down in the pan.
3. Roast at 375 for about 1 hour and 15 minutes. Ours was probably a 5 lb pumpkin. For larger or smaller ones the time will differ. The pumpkin is done when you can easily slide a fork through the skin. The pumpkin will have a darkened, shriveled look to the skin, but fear not.
4. When it has cooled to be safe to touch, simply peel back that skin with your hands. It comes off quite easily and can be fairly satisfying to peel. Then you have your peeled, bright yellow pumpkin all ready to puree.
Black Bean Pumpkin Soup
2 cans black beans, rinsed and drained
1 cup chopped tomatoes
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups beef broth
2 1/4 cups pureed roasted pumpkin
1/2 cup white wine
Fresh cilantro for garnish
In a food processor coarsely puree beans and tomatoes.
In a 6-quart heavy kettle 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 wine until combined and simmer, uncovered, stirring occasionally, 35 minutes, or until thick enough to coat the back of a spoon.
Garnish with fresh cilantro.