Black Bean Pumpkin Soup

Black Bean Pumpkin Soup
Adapted from SmittenKitchen

Yield: 9 cups

Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned 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 (or olive oil)
4 cups beef broth
16-ounce can pumpkin puree (about 1 1/2 cups)
1/2 cup dry Sherry
1/2 pound cooked ham, cut into 1/8-inch dice (optional)
3 to 4 tablespoons Sherry vinegar

In a food processor coarsely puree beans and tomatoes.

In a 6-quart heavy kettle 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 puree. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.

Serve soup garnished with sour cream and toasted pumpkin seeds.

Lemon Blueberry Buckle

• 1 tablespoon unsalted butter, at room temperature, for pan
• Crumb Topping
• 1/2 cup (2 1/2 ounces) all-purpose flour
• 1/3 cup (2 1/4 ounces) granulated sugar
• 1/8 teaspoon fine sea salt
• Zest of 1 lemon
• 1/4 cup (2 ounces) unsalted butter, at room temperature, cubed
• Cake
• 1 1/2 cups plus 2 tablespoons (8 1/4 ounces) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly grated nutmeg
• 6 tablespoons (3 ounces) unsalted butter, at room temperature
• 3/4 cup (5 1/4 ounces) granulated sugar
• Zest of 1 lemon
• 2 eggs
• 1/2 cup buttermilk
• 2 cups (10 ounces) blueberries, fresh or frozen
• Lemon Syrup
• 1/3 cup (2 1/4 ounces) granulated sugar
• Juice of 2 lemons
• 
  

Preheat the oven to 350° F. Butter a 9-inch square baking pan.

To make the crumb topping, mix together the flour, sugar, salt, and lemon zest together in a bowl, then add the butter and use a fork or your fingers to cut the butter until the size of peas. Place the topping in the freezer while you mix the cake batter.

To make the cake, whisk the flour, baking powder, baking soda, salt, and nutmeg together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar, and lemon zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the flour mixture and the buttermilk in three additions, beginning and and ending with the dry ingredients and scraping down the sides of the bowl occasionally. Gently fold in 1 cup of the blueberries, spread the batter into the prepared pan, and distribute the remaining 1 cup of blueberries over the cake.

Sprinkle the chilled crumb topping over the berries, then bake for 45 to 50 minutes, or until lightly golden and firm on top.

To make the glaze, combine the sugar and lemon juice in a small saucepan and whisk until blended. Cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until syrupy. The glaze will bubble while cooking, so you may need to remove it from the heat to check that it is thick enough.

Pour the glaze over the cake as soon as it is removed from the oven. Reheat the syrup briefly if it has become too thick to pour.

Storage: Covered in plastic wrap, the buckle will keep at room temperature for 2 to 3 days.