Vegan This is Not Your Mama's Pumpkin Soup

• 1 tablespoon olive oil
• 12 medium onion, chopped
• 1 chili, seeded and chopped
• 4 garlic cloves, minced
• 12 teaspoon cumin powder
• 12 teaspoon cayenne
• 4 cups vegetable broth
• 1 (15 ounce) can pumpkin puree, I make my own from fresh pumpkin
• 5 medium red potatoes, cubed
• 1 (15 ounce) can black beans
• 1 tablespoon cilantro leaf, chopped
• 12 small lime, juiced

1. Heat the olive oil over medium heat.
2. Add the chopped onion and stir-fry just until translucent - about 6 minutes.
3. Add the chili, garlic and spices.
4. Stir-fry another 2 minutes.
5. Pour in the vegetable broth, pumpkin puree and potatoes.
6. Bring to a boil.
7. Turn heat down and simmer for 20 minutes.
8. Add the black beans and simmer an additional 5 minutes.
9. Turn off heat.
10. Squeeze lime juice into the soup and sprinkle the cilantro leaves over all.
11. Serve immediately.

olive oil, onion, chili, garlic, cumin powder, cayenne, vegetable broth, pumpkin puree, red potatoes, black beans, cilantro leaf, lime

Taken from www.food.com/recipe/vegan-this-is-not-your-mamas-pumpkin-soup-473409 (may not work)