Pumpkin-Black Bean Soup

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Sherida Lincoln

ingredients

• 1 1/2 cups drained canned tomatoes
• 2 (15-ounce) cans black beans, drained
• and rinsed
• 1 teaspoon olive oil
• Cooking spray
• 1 1/2 cups finely chopped onion
• 1 teaspoon ground cumin
• 3 garlic cloves, minced
• 3 cups vegetable broth
• 2 Tablespoons sherry
• 1/2 teaspoon freshly ground black
• pepper
• Salt to taste
• 1 (15-ounce) can pumpkin
• 2 Tablespoons sherry
• 1 cup (4 ounces) crumbled queso fresco
• 1/2 cup sliced green onion
• Pumpkinseed kernels (optional)

Source: Sherida Lincoln

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