Vegan This is Not Your Mama's Pumpkin Soup

I adapted this recipe from the Gluten-free Goddess. We like a lot of heat in this house, so I used 2 chills and left in the seeds. You can modify by using only one, or by scraping out the seeds, or by omitting the chili altogether. This is a hearty and rich soup and it is free of gluten and sugar.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1⁄2 medium onion, chopped
• 1  chili, seeded and chopped
• 4  garlic cloves, minced
• 1⁄2 teaspoon cumin powder
• 1⁄2 teaspoon cayenne
• 4  cups vegetable broth
• 1 (15 ounce) can pumpkin puree, I make my own from fresh pumpkin
• 5  medium  red potatoes, cubed
• 1 (15 ounce) can black beans
• 1  tablespoon cilantro leaf, chopped
• 1⁄2 small lime, juiced

Directions

1. Heat the olive oil over medium heat. Add the chopped onion and stir-fry just until translucent - about 6 minutes.
2. Add the chili, garlic and spices. Stir-fry another 2 minutes.
3. Pour in the vegetable broth, pumpkin puree and potatoes. Bring to a boil. Turn heat down and simmer for 20 minutes.
4. Add the black beans and simmer an additional 5 minutes.
5. Turn off heat. Squeeze lime juice into the soup and sprinkle the cilantro leaves over all.
6. Serve immediately.