Recipe Details | Rick's Cooking School

Ingredients

• 1 tablespoon oil
• 1 onion (chopped)
• 4 cloves garlic (chopped)
• 1 tablespoon cumin (toasted and ground)
• 1 tablespoon chipotle chili powder
• salt and pepper to taste
• 4 cups vegetable broth or chicken broth or chicken stock
• 2 cups pumpkin puree
• 1 (19 ounce) can black beans (rinsed and drained)
• 1 (14 ounce) can tomatoes (chopped)
• 1/4 cup dry Sherry (or dry white wine)
• 1 handful parsley (chopped, optional)
• 1 handful toasted pumpkin seeds (optional)