1 1/2 cups drained diced canned tomatoes
2 (15-ounce) cans black beans, drained and rinse
1 teaspoon olive oil
1 1/2 cups finely chopped onion
1 teaspoon ground cumin
3 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
- 2 tablespoons sherry vinegar
- 1/2 teaspoon freshly ground black pepper
- 1 (15-ounce) can pumpkin
- 2 tablespoons dry sherry
- 1 cup (4 ounces) crumbled queso fresco
- 1/2 cup sliced green onions
- Pumpkinseed kernels (optional)
Place tomatoes and beans in a food processor and process until about half the beans are smooth. Set aside.
Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan and saute 5 minutes or until lightly browned. Add cumin and garlic, saute 1 minute. Add bean mixture, broth, vinegar, pepper and pumpkin and bring to a boil. Cover, reduce heat and simmer for 20 minutes. Stir in sherry. Ladle soup into bowls and garnish with queso fresco, green onions and pumpkin seeds.