Pumpkin Black Bean Soup

• 2 tablespoons olive oil
• 1 cup chopped sweet onion
• 1 garlic clove, minced
• 1/2 cup white wine
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups vegetable broth
• 1 can (15 ounces) solid-pack pumpkin
• 4 teaspoons ground coriander
• 3 teaspoons ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 1 cup heavy whipping cream

1. In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes.
2. Add black beans, tomatoes, broth, pumpkin and seasonings. Bring to a boil; reduce heat. Simmer, covered, until flavors are blended, about 20 minutes, stirring occasionally. Add cream; heat through.
3. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through, stirring occasionally; add broth if necessary.

olive oil, sweet onion, garlic, white wine, black beans, tomatoes, vegetable broth, solidpack pumpkin, ground coriander, ground cumin, salt, cayenne pepper, pepper, heavy whipping cream

Taken from www.tasteofhome.com/recipes/pumpkin-black-bean-soup/ (may not work)