In a processor, coarsely puree beans and tomatoes.
In a large heavy pot cook onion, shallot, garlic, cumin, salt and pepper in butter over med. heat, stirring until onion is softened and begins to brown.
Stir in bean puree.
Stir in broth & pumpkin. Simmer, uncovered stirring occasionally about 25 minutes or until thickened.
Serve soup garnished with a dollop of sour cream and pumpkin or sunflower seeds.