Quick and Easy Pumpkin Black Bean Soup

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

Garnishes:

baked pumpkin seeds

cheese

sour cream

parsley

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.