Black Bean and Pumpkin Soup

This recipe was a result of a lonley can of pumkin that had been sitting in my pantry for over a month, and would stare at me every morning begging for a purpose.  I was desperately searching for a savory and healthful application all while being taunted by the Pumpkin Roll recipe on the back of the can. As I said before, sometimes you just have to back away. The web, and many other blogs did not disappoint. Pumpkin soup recipes are more common that I would have thought. Many are sweet, rich, and thickened with cream. I chose beans, surprise, surprise. I was pleased with how it turned out, but I'm still trying to convince that picky guy I live with. Give it a whirl, and let me know what you think.

Pumpkin Soup
compiled from many sources, inspired by smitten kitchen

2 Tbsp. butter
1 Tbsp. olive oil
1 c. finely chopped onion
2-3 cloves garlic, crushed
1 tsp. cumin
1/2 tsp. sea salt
1/4 tsp. fresh ground black pepper
1/8 tsp. curry powder
pinch of cinnamon
2 cans (15 oz.) black beans, rinsed and drained
1 can (14 oz.) No Salt Added diced tomatoes
1 can (15 oz.) pumkin puree
1 quart (4 c.) low sodium vegetable stock
2 tsp. white wine vinegar
salt and pepper to taste

1. In a 6 quart stock pot, combine butter, oil, oinion, garlic, and spices. Cook over medium heat until onions are translucent and just starting to brown.
2. Meanwhile, coarsely puree black beans and tomatoes in a food processer. It should only take a few long  pulses.
3. Add bean mixture, pumpkin, and vegetable stock to the pan. Bring to a boil, and reduce heat to a simmer.
4. Continue cooking uncovered for about 25 minutes or until the soup begins to thicken. Add vinegar and continue simmering for an additional 5 minutes. Serve plain or garnish with pumpkin seeds, sour cream, or an extra splash of vinegar.