A delightful and hearty soup combining the rich flavors of pumpkin and black beans, perfect for a cozy meal.
In a food processor, blend the black beans and diced tomatoes until coarsely pureed.
Pulse the mixture to retain some texture for a heartier soup.
In a large kettle, melt the butter over medium heat and sauté the onion, shallots, and garlic until softened and slightly browned.
Stir frequently to prevent the garlic from burning.
Add the cumin, salt, and black pepper to the kettle and stir to combine.
Toast the spices briefly to enhance their flavor.
Stir in the bean and tomato puree, followed by the beef broth, pumpkin puree, and dry sherry. Mix well.
Ensure the mixture is well combined for even cooking.
Simmer the soup uncovered for 25 minutes, stirring occasionally, until it thickens slightly.
Adjust the heat to maintain a gentle simmer and prevent sticking.
Add the cooked ham and sherry vinegar to the soup and stir. Heat through completely.
Taste and adjust seasoning if necessary before serving.
Serve the soup hot, garnished with a dollop of sour cream.
Add a sprinkle of fresh herbs like parsley for extra color and flavor.
