Pumpkin-black Bean Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 cups canned tomatoes, petite diced, drained
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 teaspoon olive oil
• cooking spray
• 1 1/2 cups onions, finely chopped
• 1 teaspoon ground cumin
• 3 garlic cloves, minced
• 3 cups chicken broth
• 2 tablespoons sherry wine vinegar
• 1/2 teaspoon fresh ground black pepper
• 1 (15 ounce) can pumpkin
• 2 tablespoons dry sherry
• 1 cup queso fresco, crumbled
• 1/2 cup green onion, sliced
• pumpkin seeds (optional)

Recipe

• 1 place tomatoes and beans in a food processor, process until about half of the beans are smooth. set aside.
• 2 heat oil in a dutch oven coated with cooking spray over medium-high heat. add onion to pan, sauté 5 minutes or until lightly browned. add cumin and garlic; sauté 1 minute. add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil.
• 3 ladle about 1 cup of soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions. garnish with pumpkin seed kernels, if desired.