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1
Place beans in a heavy saucepan and cover with boiling water to a level of about two inches above the beans.
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2
Add one teaspoon of salt, return to the boil and then simmer, partially covered, for about two to three hours or until the beans are tender.
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3
Add more water if beans become dry.
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4
Meanwhile, melt the butter in a heavy skillet over medium heat.
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5
When it has foamed, stir in the onions and garlic and saute for 8 to 10 minutes or until lightly colored and tender.
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6
Set aside.
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7
When the beans are tender, stir in the tomatoes and transfer to a processor fitted with a steel chopping blade.
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8
With a few on-off motions, process until the beans have started to smooth out, but are still somewhat chunky.
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9
This will have to be done in batches.
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10
Return the beans and tomatoes to the saucepan and stir in the pumpkin, ham and two-and-a-half cups of stock.
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11
Add the sauteed onions and garlic, cumin, vinegar, salt and pepper and stir to mix well.
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12
Bring this mixture to the boil and then reduce heat and continue cooking uncovered for another 20 to 25 minutes, stirring occasionally.
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13
Stir in the sherry and taste for salt, additional vinegar and other seasonings.
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14
If soup is too thick, add stock or sherry.
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15
If too thin, continue cooking until thicker.
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16
To serve, use a handsome pumpkin and cut off the lid in a scalloped or zigzag pattern.
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17
A so-called sugar pumpkin has fewer seeds and heavier meat.
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18
Remove the seeds and pull off the strings from them.
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19
Toast the seeds on a flat pan in a preheated 400-degree oven in two tablespoons of oil for seven to nine minutes or until they are well colored.
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20
Remove from the oven and sprinkle with salt.
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21
Fill the pumpkin with soup and use the toasted seeds as croutons.
