Pumpkin-Black Bean Soup

From the April 2006 issue of Cooking Light. They suggest using vegetable broth to make this a meatless meal. I like that it is made up of ingredients that I usually have on hand.

• Ready In: 30 mins
• Serves: 6

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)

Directions

1. Place tomatoes and beans in a food processor, process until about half of 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, sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil.
3. 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.