Pumpkin Mixed Bean Soup

• 1 medium onion, chopped
• 6 cloves garlic, minced
• 4 tablespoons butter/parve margarine/olive oil
• 3 tablespoons ground cumin
• 1-2 salt (or to taste)
• 4 cups broth I use parve chicken
• 2 -15 oz can black beans, drained and rinsed
• 1 - 15 oz cans kidney beans, drained and rinsed
• 1 - 15 oz cans garbanzo beans, drained and rinsed
• 1 - 29 oz cans pumpkin (not pumpkin pie filling!)
• 1 - 14 oz cans diced tomatoes and their juice (I usually use a 28 oz can to make a bigger batch)
• 1/4 cup dry sherry
• 1/4 can white wine vinegar (It's fine if you prefer red wine vinegar)
• 1-3 teaspoon ground cinnamon, to taste (optional)
• 1-3 teaspoon rosemary, to taste (optional)
• 1-2 teaspoon ground coriander, to taste (optional)
• 1-2 teaspoon ground ginger, to taste (optional)
• salt, pepper to taste
• 1-2 pinch ground cayenne pepper
• Sour cream, cilantro as garnish (optional)

1. In a large soup pot, sauté butter or margarine, onion, garlic, cumin, cinnamon, coriander, rosemary, ginger, pinch cayenne and salt on med-high heat for 5 minutes. 2. Add black beans, kidney beans, garbanzo beans, tomatoes, broth, pumpkin and sherry. 3. Simmer for 45 minutes to an hour. 4. Before serving, stir in white wine vinegar and season with salt and pepper. You can use an immersion blender to purée the soup if you'd like but it's entirely personal preference. I usually leave it chunky. 5. Garnish with a dollop of sour cream and cilantro if desired. Enjoy!