Pumpkin Black Bean Soup

When time is of the essence this soup can be made from pantry staples in no time flat. It is slightly spicy and very satisfying - a real favorite among the customers at Beanswallow's.

4 cups vegetable stock (chicken stock or water and 4 Knorr Vegetable bullion cubes)

1 medium onion, finely diced

3 Tablespoon olive oil

1 32 oz. can pumpkin puree (NOT pumpkin pie filling, but usually found in the same place)

1 16 oz. can black beans, drained and rinsed

4 teaspoons curry powder (I like Penzey's Sweet Madras)

2 teaspoon cumin

1/4 teaspoon cayenne

salt and pepper to taste

1 32 oz. can tomatoes, diced or pureed

In a soup pot (6 qt. or larger), saute onions in olive oil until tender and lightly colored. Have stock or water and bullion at the ready. Add curry, cumin and cayenne to the onions and saute to toast spiced. This will only take a minute, then add stock or bullion water all at once. Add all remaining ingredients and cook over medium heat until hot.