Pumpkin-Black Bean Soup

Ingredients

• 1 ½ cups
• canned tomatoes, petite diced, drained
• 1 ½ cups
• canned tomatoes, petite diced, drained
• 2 (15 ounce) cans
• black beans, drained and rinsed
• 2 (15 ounce) cans
• + 48 more ingredients
• • black beans, drained and rinsed
  • 1 teaspoon
  • olive oil
  • 1 teaspoon
  • olive oil
  • cooking spray
  • 1 ½ cups
  • onions, finely chopped
  • 1 ½ cups
  • onions, finely chopped
  • 1 teaspoon
  • ground cumin
  • 1 teaspoon
  • ground cumin
  • 3
  • garlic cloves, minced
  • 3
  • garlic cloves, minced
  • 3 cups
  • chicken broth
  • 3 cups
  • chicken broth
  • 2 tablespoons
  • sherry wine vinegar
  • 2 tablespoons
  • sherry wine vinegar
  • ½ teaspoon
  • fresh ground black pepper
  • ½ teaspoon
  • fresh ground black pepper
  • 1 (15 ounce) can
  • pumpkin
  • 1 (15 ounce) can
  • pumpkin
  • 2 tablespoons
  • dry sherry
  • 2 tablespoons
  • dry sherry
  • 1 cup
  • queso fresco, crumbled
  • 1 cup
  • queso fresco, crumbled
  • ½ cup
  • green onion, sliced
  • ½ cup
  • green onion, sliced
  • pumpkin seeds
  • (optional)

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 mixt...

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