Black bean Pumpkin Soup

15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups vegetable broth
a 16-ounce can pumpkin pureé (about 1 1/2 cups)
1/2 cup dry Sherry

In a food processor coarsely pureé beans and tomatoes.
In a 6-quart heavy kettle cook onion, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

This recipe is based on one I found in Gourmet Magazine.