Tropical in nature, mixed with some signature flavors from classic French soup recipes, this pumpkin black bean soup is the perfect example of Martinique’s unique culinary style. Use fresh corn if it’s in season, but a 15 oz can of whole kernel corn gives very similar results.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 1/4 cup butter
- 1 1/2 cups chopped yellow onions
- 1 ½ cups finely chopped pumpkin
- 4 cloves garlic, crushed and finely chopped
- 3 15 oz cans black beans, rinsed and drained
- 1 16 oz can diced tomatoes
- 4 cups beef stock
- 1 ½ cups fresh corn kernels
- 1/4 pound Bayonne ham, cut into thin slices and chopped
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons sherry vinegar
In a large saucepan, sauté the onion in the butter over medium heat. When the onions turn slightly soft and translucent, add the chopped pumpkin and garlic. Continue cooking, stirring occasionally, for 5 minutes. Add the black beans, tomatoes, beef stock, corn, Bayonne ham, salt, and pepper; bring to a simmer and cook the soup for 15 minutes. The soup is finished cooking when the corn is tender and cooked through; test occasionally and be careful to avoid overcooking it. Remove the pan from the heat and stir in the sherry vinegar; serve hot.
Makes 10 servings.