You know that go-to recipe that you make one season a year when the ingredients are just right…and then you somehow forget about it until next year?  This is black bean pumpkin soup.

It’s a simple recipe with beans, pumpkin, and ham and it does not disappoint.

Try making your own pumpkin puree (instructions below) instead of using the canned stuff. And if you’re really a DIYer like us, try cooking the dry beans in the InstaPot instead using canned beans.  Either way, this soup is going to knock your socks off.

Black Bean Pumpkin Soup
1 pie pumpkin (yes, it needs to be a pie pumpkin, not the kind you buy to carve for Halloween) OR 1 16 oz can of pumpkin puree
3 cans black beans, rinsed and drained
1 cup drained canned tomatoes or fresh tomatoes, chopped
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
1/2 stick (1/4 cup) unsalted butter
4 cups broth (we used pork broth)
1/2 pound Deli ham or ham steak cut into little squares or cubes
3-4 tablespoons sherry vinegar

DIRECTIONS

1. Cut the pumpkin in half, roast flesh side down at 400 degrees for about half hour or until the tender. Once it has cooled, scoop out the flesh. Save 1 1/2 cups flesh for the soup and then freeze the rest in an air-tight container for another batch of soup (or pumpkin bread) later.  (OMIT THIS STEP IF YOU’RE USING CANNED PUMPKIN)

2. In a food processor, coarsely puree beans and tomatoes

3. In a heavy soup pot, cook onion, shallot, garlic, cumin, salt and pepper in butter over moderate heat, stirring often until onion is softened and beginning to brown.  Stir in bean/tomato puree. Stir in broth, pumpkin, sherry vinegar until combined and simmer uncovered, stirring occasionally for 20+ minutes or until thick enough to coat the back of a spoon.

4. Just before serving, add ham until heated through. Season with salt and pepper.

5. Enjoy!