Black Bean And Pumpkin Soup

Total Time: 7 hrs 30 mins Preparation Time: 30 mins Cook Time: 7 hrs

Ingredients

• Servings: 8
• 3 (15 ounce) cans black beans, drained and rinsed
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 large yellow onion, choped
• 2 large shallots, chopped
• 3 -4 garlic cloves, crushed
• 1 1/2 teaspoons ground cumin
• 4 cups beef broth
• 1 (16 ounce) can solid-pack pumpkin
• 1/2 cup dry sherry
• 3 tablespoons sherry wine vinegar
• salt
• sour cream, for garnish
• toasted pumpkin seeds, for garnish

Recipe

• 1 place beans, tomatoes, onion, shallots, garlic, cumin, broth, pumpkin, and sherry in a slow cooker; stir to combine.
• 2 cover and cook on low for 6-7 hours.
• 3 puree the soup in the cooker with a handheld immersion blender (or in batches in a food processor).
• 4 add in vinegar; stir to combine; add salt, if needed.
• 5 serve hot with a dollop of sour cream and toasted pumpkin seeds sprinkled on top.