Pumpkin-Black Bean Soup

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1 1/2 cups drained diced canned tomatoes

2 (15-ounce) cans black beans, drained and rinsed

1 teaspoon olive oil

Cooking spray

1 1/2 cups finely chopped onion

1 teaspoon ground cumin

3 garlic cloves, minced

3 cups fat-free, less-sodium chicken broth

2 tablespoons sherry vinegar

1/2 teaspoon freshly ground black pepper

1 (15-ounce) can pumpkin

2 tablespoons dry sherry

1 cup (4 ounces) crumbled queso fresco

1/2 cup sliced green onions

Pumpkinseed kernels (optional)

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