Pumpkin Pinto Soup

Hearty bean soups are the cornerstone of any healthy winter meal plan. Try this smooth, "creamy", filling combination of sweet seasonal vegetables and protein rich beans:4 cups cooked pinto beans, rinsed and drained2 cups diced tomatoes or 1 16-oz can diced tomatoes2 tablespoons olive oil1 cup chopped yellow onion3 cloves garlic, minced1/2 teaspoon salt1/2 teaspoon freshly ground black pepper4 cups low sodium vegetable broth2 cups chopped pumpkin or winter squash (hubbard, kabocha, etc)1 cup diced sweet potato2 tablespoons sherry vinegarDirections:1. Combine beans and tomatoes in the blender or food processor. Add 1/2 cup vegetable broth and blend until smooth.2. Heat olive oil in a soup pot over medium heat. Add onion, and stir. Cook for a few minutes until it begins to soften. Add garlic, and season with salt and pepper. Cook and stir often for 3 minutes.3. Stir in the bean puree, remaining broth, pumpkin and sweet potato. Stir well, bring to a boil, reduce to a simmer and cover. Cook for 30 minutes or until the pumpkin and sweet potato are soft to pierce with a fork.4. Using an immersion or stick blender, blend the soup to a smooth puree in the pot. Alternatively, blend the soup in batches of 2-3 cups at a time in a blender. Be careful to place a kitchen towel over the blender lid to avoid blowing hot soup everywhere.5. Serve hot.