Created by lazyme on February 24, 2015
Step 1: In a food processor coarsely puree beans and tomatoes.
Step 2: In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree.
Step 3: 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.
Step 4: Just before serving, add ham and vinegar and simmer soup, stirring, until heated through.
Step 5: Season soup with salt and pepper.
Step 6: Serve soup garnished with sour cream and toasted pumpkin seeds.