1 Tablespoon olive oil
1 large onion chopped (about 1 1/2 cups)
2 cloves garlic minced (about 1 teaspoon)
2 teaspoons ground cumin, or to taste
1 teaspoon salt, or to taste
Dash cayenne, or to taste
2 (15-ounce) cans black beans, rinsed and drained
1 (14.5-ounce) diced tomatoes with green chiles
4 cups vegetable broth
2 cups canned pumpkin puree
1/4 cup chopped fresh cilantro
1/3 cup sour cream or non-dairy sour cream
In a large heavy-bottomed saucepan, sauté the onion in hot oil until it begins to soften.
Stir in the garlic, cumin, salt and cayenne and cook for 3 minutes, or until fragrant.
In a blender, purée the beans, tomatoes, broth and pumpkin.
Stir the puréed pumpkin mixture into the saucepan.
Cook over low heat for 20 minutes, stirring occasionally.
Adjust seasonings if needed.
Serve hot, garnishing individual servings with cilantro and sour cream.