Pumpkin Black Bean Soup

Serves 5

Ingredients:

• 2 cans black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (16 oz) pumpkin puree
• 1/2 cup red onion, chopped
• 2 garlic cloves, minced
• 4 tbsp olive oil
• 4 cups vegetable broth
• 1 tbsp ground cumin
• 1 tsp each kosher salt, cinnamon, allspice
• 1/2 tsp ground pepper
• 3 tbsp balsamic vinegar
• Baked pumpkin seeds for garnish

Directions:

1. Place oil, red onion, garlic and seasonings into a large pot
2. Cook on low-medium heat until red onion and garlic brown
3. Puree beans and tomatoes with half of vegetable broth. Add pureed ingredients, pumpkin and rest of broth to pot
4. Simmer uncovered until thick, about 40-45 minutes. Before serving stir in balsamic vinegar and top with pumpkin seeds.