pumpkin black bean soup.

so I'm supposed to run 9 miles today. well, last week actually but I blame that on colorado, snow, and being sick. So now I'm cooking, in an attempt to put off the inevitable. I actually enjoy running...9 miles is just a little overwhelming right now.

So, here's a delicious recipe for you to try (it's vegan for all you allergic types)!

Pumpkin Black Bean Soup (serves 5ish)
2 cans black beans, drained and rinsed
1 can (14.5 oz) diced tomatos
1 can (16oz) pumpkin puree
1/2 cup red onion, chopped
2 garlic cloves, minced
4 tbsp olive oil
4 cups vegetable broth
1 tbsp ground cumin
1 tsp each kosher salt, cinnamon, allspice
1/2 sp ground pepper
3 tablespoons balsamic vinegar
baked pumkin seeds, for garnish.

Instructions
1. Place oil, red onion, garlic and seasonings into a large pot.
2. Cook on low-medium heat until red onion and garlic brown.
3. Puree the beans and tomatos with half of the vegetable broth. Add pureed ingredients, pumpkin and rest of broth to your pot. (I think it is better to not puree it all the way, leave it a little chunky, haha)
4. Simmer uncovered until thick, about 40-45 minutes. Before serving, stir in balsamic vinegar. Garnish with baked pumpkin seeds.

Enjoy the season!