Pumpkin-Black Bean Soup

• 1 1/2 cups drained diced canned tomatoes
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 teaspoon olive oil
• Cooking spray
• 1 1/2 cups finely chopped onion
• 1 teaspoon ground cumin
• 3 garlic cloves, minced
• 3 cups fat-free, less-sodium chicken broth
• 2 tablespoons sherry vinegar
• 1/2 teaspoon freshly ground black pepper
• 1 (15-ounce) can pumpkin
• 2 tablespoons dry sherry
• 1 cup (4 ounces) crumbled queso fresco
• 1/2 cup sliced green onions
• Pumpkinseed kernels (optional)

1. Place tomatoes and beans in a food processor; process until about half 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. Cover, reduce heat, and simmer for 20 minutes. Stir in sherry. Ladle about 1 cup soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions. Garnish with pumpkinseed kernels, if desired.

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

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