Yield: approximately 4 servings

I generally favor fresh or frozen vegetables, but I do use canned beans and canned pumpkin puree. I hope that doesn’t offend anyone, but I’m just not that much of a purist…yet. Plus, canning pumpkin is said to concentrate its beta-carotene. My good friend Sonya told me she likes this soup made with corn. Try using half a can of beans and about half a can of frozen corn so you still get some protein from the beans. Great idea, S!

1 tablespoon olive oil
1/2 medium onion, diced
1 1/2 teaspoon ground cumin (generous)
1 teaspoon ground coriander (generous)
1/2 teaspoon dried oregano or 1 1/2 teaspoons fresh, minced
1-15 ounce can pumpkin puree
1-15 ounce can black beans, drained and rinsed
1-14 ounce can coconut milk or lite coconut milk (lots less calories AND, sadly, flavor; but the soup is still good)
1 1/2-2 cups vegetable stock
4 tablespoons finely chopped cilantro
optional: large handful of fresh baby spinach
2 generous tablespoons lime juice
3/4 teaspoon lime zest (optional)
salt and freshly ground black pepper to taste
4 tablespoons vegan sour cream
4 cilantro sprigs or a generous tablespoon of minced fresh cilantro
4 tablespoons toasted pumpkin seeds (optional but nice)

Heat oil in medium saucepan over medium-high heat. Add onion and saute until tender. And next 8 ingredients (along with optional spinach) and heat just until soup starts to bubble around the edges, stirring constantly. Reduce heat to medium-low and simmer 3 minutes to blend flavors. Stir in lime juice and zest. Season with salt and pepper. Serve in bowls topped with sour cream, cilantro and optional pumpkin seeds.