Be sure to add the garnishes - it makes all the difference!
Source: Adapted from http://www.thecookingphotographer.com/
4 T. olive oil
1/2 c. onion, finely diced
2 garlic cloves, minced
1 T. ground cumin
1 t. coarse sea salt
1 t. cinnamon
1 t. allspice
1/2 t. ground black pepper
1/4 t. cayenne pepper, optional
2 + 2 cans black beans (15 oz. each), drained and rinsed
1 can (14.5 oz.) diced tomatoes
1 can (16 oz.) pumpkin puree
4 c. chicken broth
salt to taste
baked pumpkin seeds
crushed tortilla chips
In a large pot, heat oil until shiny, then turn to medium low. Add onion, garlic, cumin, salt, cinnamon, allspice, pepper, and cayenne; stir often until onion has softened, about 3-4 min.
In a food processor or blender, puree 2 cans of beans and the tomatoes. Add the puree, pumpkin and broth to the pot.
Simmer uncovered until thick, stirring often while scraping the bottom, about 30 minutes or until desired thickness. Add the remaining 2 cans of beans and heat. Add salt to taste and garnish as desired.