Black Bean and Pumpkin Soup

• 3 (15 ounce) cans black beans, drained and rinsed
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 large yellow onion, choped
• 2 large shallots, chopped
• 3 -4 garlic cloves, crushed
• 1 12 teaspoons ground cumin
• 4 cups beef broth
• 1 (16 ounce) can solid-pack pumpkin
• 12 cup dry sherry
• 3 tablespoons sherry wine vinegar
• salt
• sour cream, for garnish
• toasted pumpkin seeds, for garnish

1. Place beans, tomatoes, onion, shallots, garlic, cumin, broth, pumpkin, and sherry in a slow cooker; stir to combine.
2. Cover and cook on LOW for 6-7 hours.
3. Puree the soup in the cooker with a handheld immersion blender (or in batches in a food processor).
4. Add in vinegar; stir to combine; add salt, if needed.
5. Serve hot with a dollop of sour cream and toasted pumpkin seeds sprinkled on top.

black beans, tomatoes, yellow onion, shallots, garlic, ground cumin, beef broth, solidpack pumpkin, sherry, sherry wine vinegar, salt, sour cream, pumpkin seeds

Taken from www.food.com/recipe/black-bean-and-pumpkin-soup-325310 (may not work)