Black Bean And Pumpkin Soup

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Beth hensperger

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Steps

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Place beans , tomatoes , onion , shallots , garlic , cumin , broth , pumpkin , and sherry in a slow cooker.

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Stir to combine.

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Cover and cook on low for 6-7 hours.

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Puree the soup in the cooker with a handheld immersion blender.

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Add in vinegar.

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Stir to combine.

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Add salt , if needed.

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Serve hot with a dollop of sour cream and toasted pumpkin seeds sprinkled on top.

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Ingredients

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black beans, diced tomatoes, yellow onion, shallots, garlic cloves, ground cumin, beef broth, solid-pack pumpkin, dry sherry, sherry wine vinegar, salt, sour cream, pumpkin seeds