Pumpkin Black Bean Soup

i am a lover of all things pumpkin this time of year. my absolute favorite are these pumpkin muffins. they're so good, we eat them year round.

so when i saw this recipe in this month's better homes and gardens magazine, i knew i wanted to give it a try. we made it, and ate it tonight and it was pretty good. it's a cheap and easy meal. i think it would be good and maybe a little more filling with some shredded chicken too.

here's the recipe:

2 cans black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (16 oz) pumpkin puree
1/2 cup red onion, chopped
2 garlic cloves, minced
4 tablespoons olive oil
4 cups vegetable broth
1 tablespoon ground cumin
1 teaspoon each kosher salt, cinnamon, allspice
1/2 teaspoon ground pepper
3 tablespoons balsamic vinegar
baked pumpkin seeds, for garnish

1. place oil, red onion, garlic and seasonings into a large pot
2. cook on low-medium heat until red onion and garlic brown
3. puree the beans and tomatoes with half of the vegetable broth. add pureed ingredients, pumpkin and rest of broth to your pot
4. simmer uncovered until thick, about 40-45 minutes. before serving, stir in balsamic vinegar. garnish with baked pumpkin seeds

enjoy!