Black bean pumpkin soup

We put this together using a lonely sugar pumpkin hanging on our counter from a few weeks back. Makes a festive Halloween dinner!

Adapted from Gourmet

Yield: 9 cups

1/4 cup olive oil

1 1/4 cups chopped onion 1/2 cup minced shallot

4 garlic cloves minced

1 tablespoon plus 2 teaspoons ground cumin

2 teaspoons guajillo powder

1 teaspoon ancho chile powder

1/2 teaspoon smoked paprika

pinch cayenne

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

about 2 cups roasted pumpkin

Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained

1 cup canned tomatoes, chopped, with juices

2 cups broth

1/2 cup dry red wine

3 to 4 tablespoons Sherry or other vinegar (we used balsamic)
Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

In a 6-quart heavy kettle cook onion, shallot, garlic, spices, salt, and pepper in oil over moderate heat, stirring, until onion is softened and beginning to brown. Stir in pumpkin, beans and tomatoes. Stir in broth and Sherry until combined and simmer, uncovered, stirring occasionally, 10 minutes, or so. Puree soup to desired consistency either with an immersion blender, or in batches in a blender. Bring soup back up to a simmer.

Just before serving add vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.

Serve soup garnished with toasted pumpkin seeds.