| 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. |