4 1/2 cups cooked black beans
1 cup chopped, canned tomato wedges
1/4 cup butter
1 1/4 cups onions, chopped
1/2 cup shallots, chopped
4 cloves garlic
2 tablespoons ground cumin
1 teaspoon salt and pepper
4 cups beef broth
1 pound pumpkin puree
1/2 pound cooked ham, diced fine
1/2 cup wine vinegar
1/2 cup sour cream
Drain and rinse the black beans and coarsely puree them with the tomatoes and set aside.
Then, in a medium sized soup pot over medium high heat, melt the butter. Add the onions, shallots, garlic, cumin, salt and pepper and sauté until onions are soft.
Stir in the bean mixture, beef broth and pumpkin and simmer uncovered, stirring occasionally for 25 minutes. It should coat the back of a spoon.
Just before serving, add the ham and wine vinegar and re-season to taste. Serve in a bowl with a dollop of sour cream on top.