This soup has it all: healthy, hearty, quick to make, and tastes fabulous.
Last year, my little pumpkin patch was prolific, and we harvested 75-100 pounds of squash. I still have some of those pumpkins leftover today, waiting to be turned into pies, cookies, breads, and this soup. I first made this soup earlier this year during a surprise late-spring cold snap. Brant’s not a fan of squash, but he knew not to complain as I was running out of creative uses for pumpkin and this soup automatically garnished my favor simply because it used two cups of pumpkin. I was hesitant because I was afraid that the soup would taste pumpkin-y. Nope! It was great! Brant and I were both eager to eat it again for leftovers and, like most soups, it tasted even better the second day. The pumpkin made the soup rich and thick, but even with such a large amount of pumpkin, the soup didn’t taste like squash. We loved the addition of the meaty, salty ham chunks and the flavor that they imparted. This is a new favorite for us on cold winter nights, and it’s so healthy that we don’t feel guilty about going back for seconds!
Source: All Recipes
- Pour 2 cans of black beans into a food processor or blender along with the tomatoes. Puree until smooth. Set aside.
- Melt the butter in a soup pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining can of beans, 3 cups of the beef broth, pumpkin puree, brown sugar, all spice, chili powder, and cumin. Mix until well blended, then simmer for about 25 minutes. Add additional beef broth as needed to reach the desired consistency. Stir in the ham and heat through before serving.