Black Bean Pumpkin Soup

• 1/4 cup olive oil
• 1/3 cup chopped red onion
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1 pinch ground allspice
• 4 cups vegetable broth, divided
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 1 (16 ounce) can pumpkin puree
• 3 tablespoons balsamic vinegar, or more to taste

1. Combine olive oil, red onion, garlic, cumin, salt, cinnamon, black pepper, and allspice in a large pot over medium-low heat; cook and stir until onion and garlic are browned, about 5 minutes.
2. Combine 2 cups vegetable broth, black beans, and tomatoes in a blender; puree until smooth.
3. Pour remaining 2 cups vegetable broth, pureed black bean mixture, and pumpkin puree into the pot. Simmer soup, uncovered, until thick, 40 to 45 minutes. Stir in balsamic vinegar before serving.

olive oil, red onion, garlic, ground cumin, kosher salt, ground cinnamon, ground black pepper, ground allspice, vegetable broth, black beans, tomatoes, pumpkin puree, balsamic vinegar

Taken from www.allrecipes.com/recipe/259738/black-bean-pumpkin-soup/ (may not work)