"WALK OVER TO WILLIE'S" Enjoy Comfort Cuisine

Willie's Café Black Bean Pumpkin Soup Ian Kennard & Kent Van Dyk, Willie’s Cafe At the recent Heart and Stroke Foundation Souper Hearty Lunch this soup was awarded 2nd prize in both the Judges and Peoples Choice categories. Enjoy? three 15 ½ ounce cans black beans (about 4 ½ cups), rinsed and drained 1 cup canned tomatoes, drained and chopped 1 ¼ cup chopped onion ½ cup minced shallot 4 cloves garlic, minced 1 tablespoon plus two teaspoons ground cumin 1 teaspoon salt ½ teaspoon freshly ground black pepper ¼ cup unsalted butter ¼ cup sugar 4 cups vegetable broth one 16 ounce can pumpkin puree (about 1 ½ cups) ½ cup dry sherry pinch each of cinnamon and nutmeg In food processor coarsely puree beans and tomatoes. In a 6 quart heavy pot 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 and tomato puree. Stir in broth, sugar, pumpkin and sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon, Season with salt and pepper. May be garnished with sour cream. Makes about nine cups. Recipe adapted from: Gourmet Magazine, November 1996 Larry’s Markets, Seattle, Washington. t o p

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