2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in sauce 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup milk or milk substitute 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper Coarse salt
Saute onions in the olive oil about 5 minutes. Add tomatoes, black beans and pumpkin puree. Stir to combine ingredients and puree in a food processor. Return to pot and add broth, milk, curry, cumin, cayenne and salt, to taste. Bring soup to a boil. Reduce heat to medium low. Simmer 5 minutes, adjust seasonings and serve.