Black Bean and Pumpkin Soup

Ingredients

• 16 oz. (3 cans) of black beans, rinsed and drained
• 16 oz. (1 can) of tomatoes, chopped and drained
• 1 tbsp. butter
• 3 cloves garlic, minced
• 2 medium onions, diced
• 4 tsp. ground cumin
• 1 tsp. ground black pepper
• 4 cups vegetable broth (chicken broth can be substituted)
• 16 oz. (1 can) pumpkin puree (not pumpkin pie mix)
• Salt to taste

Directions

1. Puree beans and tomatoes in a food processor, in several batches if necessary.
2. Melt butter in a large stockpot, then add garlic, onions, cumin, pepper, and salt.
3. Cook until onions are soft and caramelized (about 6 minutes).
4. Stir in beans and tomatoe puree.
5. Add broth and pumpkin mix.
6. Stir well and let simmer for 30 minutes before serving.