Pumpkin Black Bean Soup

Adapted from Soup for Every Body, Janna Pruess

3 cups cooked black beans, or 2 cans, drained

1 cup canned diced tomatoes, drained

1 cup canned or pureed fresh pumpkin

2 ½ - 3 cups vegetable stock

2 Tablespoons olive oil

1 ½ cup chopped onion

3 cloves garlic, minced

1 Tablespoon cumin

2-3 Teaspoons salt

Freshly ground pepper

3-4 Tablespoons sherry vinegar

½ - ¾ cup medium sherry or white grape juice

Combine beans and tomatoes in food processor and pulse until the beans have started to smooth out but are still somewhat chunky. Scrape into saucepan. Add pumpkin and 2 ½ cups of stock. Simmer.

Heat olive oil in large skillet over medium heat. Add the onions and sauté until lightly colored, 8-10 minutes. Add garlic and cook for 30 seconds more. Stir in Cumin, then add the bean mixture. Stir in salt, pepper and vinegar.

Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes. Stir in ½ cup sherry and taste to adjust seasonings. Add the remaining stock and sherry, as needed, and reheat.

Serve with sour cream or yogurt and chili-crusted pumpkin seeds.

Chili-Crusted Pumpkin Seeds

1 Cup hulled pumpkin seeds

1 Teaspoon oil

2 Teaspoons chili powder

1.2 Teaspoon Cumin

½ Teaspoon Salt

Pinch of Cayenne Pepper

Preheat Oven to 350 degrees. Toss seeds with oil, chili powder, cumin, salt and cayenne pepper. Spread them on a lightly oiled baking sheet and cook for 25-30 minutes, stirring occasionally. Let cool, they will be very hot,