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In food processor, coarsely puree beans and tomatoes. In large, heavy kettle, cook onion, garlic, cumin, salt, and pepper in oil, stirring until onion is softened and starting to brown. Stir in bean puree, broth, pumpkin and sherry until combined. Simmer, uncovered, stirring occasionally, 25 mins, or until thick enough to coat the back of a spoon. Add ham, if desired, and vinegar just before serving. Heat through and season with salt and pepper if necessary. Serve with garnish.
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