Hearty Pumpkin and Black Bean Soup

Instructions

1. 1

   Blend the black beans and diced tomatoes in a food processor until smooth.

2. 2

   Sauté the onions in olive oil in a Dutch oven until tender. Add the minced garlic and cumin, and cook for 1 minute more. Stir in the vegetable broth, pumpkin, cider vinegar, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.

3. 3

   Add the blended bean and tomato mixture to the soup and stir to combine. Simmer for an additional 20 minutes. Stir in the bourbon, if using.

4. 4

   Serve the soup hot, garnished with a dollop of sour cream, sliced green onions, and roasted pumpkin seeds.