Pumpkin Black Bean Soup

Source: magazine
Makes 6 servings

2 TB olive oil
1/2 cup chopped red onion
2 garlic cloves, minced
4 cups vegetable broth (32 oz.)
2 cans black beans (14 oz each), drained & rinsed
1 can diced tomatoes (14 oz)
1 can pumpkin puree (15 oz)
1 tsp each: cumin, salt, cinnamon, allspice
1/2 tsp pepper
baked pumpkin seeds for garnish (optional)

1. Heat oil in large pot; saute onion & garlic until fragrant.
2.  Place beans, tomatoes, & 2 cups broth in food processor; puree until smooth.  Stir into onion/garlic mixture.  Stir in pumpkin & spices.
3. Simmer uncovered 40 minutes until thick.