• prep: 30 min
• cook: 30 min
• total: 1 hr

servings:

“This is such a healthy recipe, packed with protein from the beans and with vital vitamins from the pumpkin. The dollop of light sour cream adds a satisfying touch and eliminates the need for any kind of fattening topping.” —Jennifer Fisher, Austin, Texas

• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 2 medium onions, finely chopped
• 1 teaspoon olive oil
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 3 cups vegetable broth
• 1 can (15 ounces) solid-pack pumpkin
• 2 tablespoons cider vinegar
• 1/2 teaspoon pepper
• 2 tablespoons bourbon, optional
• 1/2 cup reduced-fat sour cream
• 1/2 cup thinly sliced green onions
• 1/2 cup roasted salted pumpkin seeds

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