Black Bean-Pumpkin Soup

• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 2 medium onions, finely chopped
• 1 teaspoon olive oil
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 3 cups vegetable broth
• 1 can (15 ounces) solid-pack pumpkin
• 2 tablespoons cider vinegar
• 1/2 teaspoon pepper
• 2 tablespoons bourbon, optional
• 1/2 cup reduced-fat sour cream
• 1/2 cup thinly sliced green onions
• 1/2 cup roasted salted pumpkin seeds

1. Place beans and tomatoes in a food processor; cover and process until blended. Set aside.
2. In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
3. Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds.

black beans, tomatoes, onions, olive oil, garlic, ground cumin, vegetable broth, solidpack pumpkin, cider vinegar, pepper, bourbon, sour cream, green onions, pumpkin seeds

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