Pumpkin Black Bean Soup

I made this tasty soup for our R.S. Christmas program and for Diner's Club. Second time around was even better! The cayenne pepper really does make a difference. It gave it the little kick I like.

Ingredients:

4 Tablespoons olive oil

1/2 cup onion, finely diced

2 garlic cloves, minced

1 Tablespoon ground cumin

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon ground black pepper

¼ teaspoon cayenne pepper (optional)

2 cans black beans (15 oz each), drained and rinsed

1 can (14.5 oz) diced tomatoes

1 can (16 oz) pumpkin puree

4 cups vegetable or chicken broth

Salt to taste

Optional Garnishes

Baked pumpkin seeds

Cheese

Sour Cream

Parsley

Crushed tortilla chips

Instructions

1. In a large pot heat the oil until shiny, then turn to medium low. Add the onion, garlic, cumin, kosher salt, cinnamon, allspice, pepper, and cayenne and stir often until the onion has softened. About 3 to 4 minutes.

2. In a food processor puree the beans, tomatoes, and 2 cups of broth. Add the puree, pumpkin and remaining broth to the pot.

3. Simmer uncovered until thick, stirring often while scraping the bottom, about 30 minutes or until desired thickness. Salt to taste and garnish as desired.

Adapted from Home Made Simple and Noble Pig. Picture by Laura Flowers.