1 cup each chopped onion and red bell pepper
1 heaping Tbsp. minced garlic
2 tsp ground cumin
5 cups low sodium chicken or vegetable broth
2 cans (15 oz each) 100% pumpkin puree
2 cans (15 oz each) black beans, rinsed
1 28 oz can diced tomatoes, drained
Sea salt and freshly ground pepper, to taste
1. Coat a large saucepan with olive oil; heat over medium heat.
2, Add onion and red pepper, sauté about 5-10 minutes until vegetables are tender. Stir in garlic and cumin and cook 1 minute. Stir in broth, pumpkin, tomatoes, beans, and salt and pepper.
3. Bring to a boil, reduce heat, cover and simmer 10 minutes for flavors to blend.
4. Garnish with sour cream or greek yogurt and cilantro.