Pumpkin-Black Bean Soup

• 1/2 cups drained diced 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 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; 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; 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. Cover, reduce heat, and simmer for 20 minutes. Stir in sherry. Ladle about 1 cup soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions. Garnish with pumpkinseed kernels, if desired.

Serves 6; 175 calories.


VERDICT:  Very good, and reheats well.  The cheese on top is delicious.  Keep.