Pumpkin-Black Bean Soup

• 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)

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, saute 5 minutes or until lightly browned. Add cumin and garlic; saute 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.

tomatoes, black beans, olive oil, cooking spray, onions, ground cumin, garlic, chicken broth, sherry wine vinegar, fresh ground black pepper, pumpkin, sherry, queso fresco, green onion, pumpkin seeds

Taken from www.food.com/recipe/pumpkin-black-bean-soup-162159 (may not work)