Pumpkin-Black Bean Soup

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 30 ounce black beans drained and rinsed canned
• 1.5 cups tomatoes diced canned drained
• 15 ounce pumpkin canned
• 2 tablespoons cooking sherry dry
• 3 cups less-sodium chicken broth fat-free
• 3  garlic cloves minced
• 0.5 cup green onions sliced
• 1 teaspoon ground cumin 
• 1 teaspoon olive oil 
• 1.5 cups onion finely chopped
• 4 ounces queso fresco crumbled
• 2 tablespoons sherry vinegar 

Equipment

• food processor
• bowl
• frying pan
• ladle
• dutch oven

Directions

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.
3. Add onion to pan; saut 5 minutes or until lightly browned.
4. Add cumin and garlic; saut 1 minute.
5. 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.
6. Garnish with pumpkinseed kernels, if desired.