Chipotle Pumpkin Black Bean Soup

Ingredients

• 2 Tbs olive oil
• 1 red onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 14-oz can pumpkin puree
• 2 14-oz. cans black beans, drained and rinsed
• 1 tsp chipotle powder
• 1 tsp ground cumin
• 1⁄2 tsp cinnamon
• 1 14-oz can coconut milk
• 1 Tbs maple syrup
• 1 Tbs lime juice
• Salt and pepper to taste

Optional Toppings

• Extra coconut milk or coconut cream
• Pumpkin seeds
• Hot sauce of choice
• Cilantro
• Scallions
• Avocado slices

Directions

1. Coat the bottom of a large pot with oil and place over medium heat. When oil is hot, add onion and bell pepper. Sauté until softened, 5 minutes. Add garlic and cook 1 minute more.
2. Add broth, pumpkin, beans, chipotle powder, cumin and cinnamon. Bring to a simmer, lower heat and allow to simmer, uncovered, 10 minutes, stirring occasionally.
3. Blend half of the mixture, either using an immersion blender or by transferring to food processor or blender, working in batches if needed. Return to pot and place over medium heat.
4. Stir in coconut milk, lime juice, maple syrup, salt and pepper. Cook just until heated throughout. Taste test and adjust seasonings as needed.
5. Ladle into bowls and top with toppings of choice. Serve.