1 can (15 1/2 oz.) black beans, rinsed and drained
1 can (15 1/2 oz.) chopped tomatoes, drained
1/2 onion, chopped
4 garlic cloves, minced
1 tbsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground black pepper
2 tbsp. unsalted butter
2 cups beef broth
1 cup pumpkin puree
1/4 cup dry sherry or dry red wine
1/2 pound cooked ham, diced
1 tbsp. sherry vinegar
In a large, heavy bottomed pot, saute onion, garlic, cumin, salt, and pepper in butter over medium heat until onion is softened and beginning to brown. Stir in beans, broth, pumpkin, and Sherry. Simmer, uncovered, for 25 minutes, stirring occasionally.
Just before serving add ham and vinegar. Simmer until heated through.
Garnish with sour cream and toasted pumpkin seeds.