Pumpkin Black Bean Soup

I got this out of a magazine (BH&G??) a few years back, have made a few small changes, and now make huge batches of this to eat, freeze, and give away several times a year. I'm to the point where I quadruple the recipe instead of doubling it now. lol. I hope you enjoy!

• Ready In: 1 hr
• Serves: 5

Ingredients

• 2 (15 ounce) cans black beans, drained and rinsed
• 1 (14 1/2ounce) can diced tomatoes with green chilies
• 1 (16 ounce) can pumpkin puree
• 1⁄2 cup red onion, chopped
• 2  garlic cloves, minced
• 1  tablespoon olive oil
• 4  cups vegetable broth or 4  cups chicken broth
• 1  tablespoon ground cumin
• 1  teaspoon chili powder
• 1  teaspoon kosher salt

Directions

1. Place oil, onion, garlic, and seasonings into a large pot.
2. Cook on low-medium heat until onion and garlic brown.
3. Add the beans, tomatoes, broth, and pumpkin to the pot. Puree with a hand blender (you can also do this before adding to the pot in a stand-up blender).
4. Simmer uncovered until thick, about 45 minutes.
5. You can add baked pumpkin seeds as a garnish. I usually add a dollop of FF plain yogurt and a sprinkle of shredded cheese.