Pumpkin Black Bean Soup

• 2 tablespoons oil
• 1 onion, finely chopped
• 3 cups vegetable broth
• 1 can diced tomatoes
• 1 can black beans, drained and rinsed
• 2 cups pumpkin puree
• 1/2 tablespoon curry powder
• 1/2 tablespoon ground cumin
• dash cayenne
• salt to taste
• garnish sour cream and jalapeno can use parve sour cream to keep it parve or skip it

Heat a medium sized pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, half the black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, then allow to cool a bit before using immersion blender to puree soup.  Then add in the rest of the black beans and adjust seasonings to taste.  Reheat if needed and serve garnished with a spoon of sour cream and finely chopped jalapeno.