Pumpkin-Black Bean Soup - cooking recipe

Ingredients

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)

Preparation

Place tomatoes and beans in a food processor, process until about half of the beans are smooth. Set aside.
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.
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.