Ingredients
2 cans (15 ounces each) black beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, drained2 medium onions, finely chopped1 teaspoon olive oil3 garlic cloves, minced1 teaspoon ground cumin3 cups vegetable broth1 can (15 ounces) pumpkin2 tablespoons cider vinegar1/2 teaspoon pepper2 tablespoons bourbon, optional1/2 cup reduced-fat sour cream1/2 cup thinly sliced green onions1/2 cup roasted salted pumpkin seeds
Preparation
Place beans and tomatoes in a food processor; cover and process until blended. Set aside.
In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds.
