Pumpkin-Black Bean Soup

2 tablespoon olive oil
1 medium onion, finely chopped
3 cups canned vegetable stock
1 can (14 1/2 ounces) diced tomatoes
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.

Adapted from: Plant Based Diet Recipes