Author:

• 3 (15 1/2 ounce) cans black beans (about 4 1/2 cups) - rinsed and drained
  
• 1 cup drained canned tomatoes, chopped
  
• 2 cups chopped onions
  
• 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) butter
  
• 4 cups chicken broth
  
• 1 (16 ounce) can pumpkin purée
  
• 1/2 cup dry Sherry
  
• 1/2 pound cooked ham, cut into 1/8 inch dice
  
• 3-4 tablespoons Sherry vinegar
  

In a food processor coarsely purée beans and tomatoes. In a 6 quart heavy kettle cook onion, garlic, cumin, salt and pepper in butter over moderate heat, stirring until onion is softened and beginning to brown. Stir in bean purée. 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 to taste with salt and pepper.

Serve soup garnished with sour cream and toasted pumpkin seeds.