• 2- 19 ounce cans (540ml) black beans, drained and rinsed
• 1- 28 ounce can (796ml) diced tomatoes
• 2 cups (450g) pumpkin puree
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 4 tablespoons (60ml) olive oil
• 4 cups (480ml) vegetable broth
• 1 tablespoon (15ml) ground cumin
• 1 teaspoon (5ml) cinnamon
• 1 teaspoon (5ml) allspice
• sea salt & freshly ground pepper to taste
  

In a large pot, sauté the onions in the olive oil on medium heat until softened, about

3-4 minutes.  Add in the garlic and the spices.  Sauté for another 1-2 minutes.  Add the canned tomatoes, black beans and pumpkin puree.  Combine well.  Stir in the vegetable broth.  Season with salt and pepper.  

Simmer uncovered for 45-60 minutes, stirring intermittently.  

When ready, ladle soup into bowls and serve with your favorite crackers or bread.