Black Bean Pumpkin Soup

This is a recipe from a friend that we really enjoy. I do make a few changes such as juice instead of Sherry. Try it, you might like it!

BLACK BEAN PUMPKIN SOUP     (Cooking Light)

Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and

drained

1 cup drained canned tomatoes, chopped

1 1/4 cups chopped onion

1/2 cup minced shallot

4 garlic cloves minced

1 tablespoon plus 2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 stick (1/4 cup) unsalted butter

4 cups beef broth

a 16-ounce can pumpkin pureé (about 1 1/2 cups)

1/2 cup dry Sherry

1/2 pound cooked ham, cut into 1/8-inch dice

3 to 4 tablespoons Sherry vinegar

Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

Directions:  In a food processor coarsely pureé beans and tomatoes. In a

6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and

pepper in butter over moderate heat, stirring, until onion is softened

and  beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and

Sherry until combined and simmer, uncovered, stirring occasionally, 25

minutes, or until thick enough to coat the back of a spoon. Just before

serving, add ham and vinegar and simmer soup, stirring, until heated

through. Season soup with salt and pepper.

Serve soup garnished with sour cream and toasted pumpkin seeds.  (Makes

about 9 cups.)