Recipe – Pumpkin and Black Bean Soup

1 Tbsp. Olive oil 1 can (15 oz. pure pumpkin
5 green onions (white and light green parts) thinly sliced (slice dark parts and set aside for garnishing) 1 can (14.5 oz) no-salt added diced tomatoes, undrained
1 red bell pepper, chopped 1 can (14 fl. oz) vegetable broth
3 cloves garlic, chopped ½ cup water
1 ½ tsps. ground cumin ½ tsp. salt or more to taste
½ tsp dried thyme 1/8 tsp. cayenne pepper or more to taste
2 cans (15 oz each ) black beans, rinsed and drained
Heat oil in large saucepan over medium heat. Add white and light green parts of green onions, bell pepper and garlic; cook, stirring occasionally, for 4 to 5 minutes or until soft. Stir in cumin and thyme; cook, stirring occasionally, for 1 minute. Add beans, pumpkin, tomatoes and juice, broth and water; bring to a boil. Reduce heat to low; cook for 10 minutes. Stir in salt and cayenne pepper. Top each serving with dark green onion tops.