Pumpkin Black  Bean Soup

By Shirley Paoule

(Salena forgot to take a picture of the soup but it was really yummy!)

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

Place oil, red onion, garlic, and seasonings into a large pot.  Cook on med-low heat until red onion and garlic brown.  Puree the beans and tomatoes with half of the vegetable broth.  Add pureed ingredients, pumpkin and rest of broth to your pot.  Simmer uncoverd until thick, about 40 - 45 minutes.  Before serving, stir in balsamic vinegar.  Garnish with baked pumpkin seeds.