**THIS CAN BE MADE VEGAN IF YOU REPLACE THE BROTH!**

Cold fall nights means time to break out the pots, pans, and bowls! Warm your body with a hearty soup or stew with some bread to clean the bowl out with (use my garlic butter or garlic knots recipe for even more flavor). I like to top mine with a dash of sour cream and cracked peppercorn on top, or if you're feeling creative, how about that spiderweb tip from my other soup? Heehee. (http://www.furaffinity.net/view/14576300/)

Ingredients:
2 15-ounce cans black beans, rinsed and drained
1 15-ounce can diced tomatoes, drained
3 cups broth of choice (chicken used here)
1 tablespoon olive oil
1 cup chopped onion
3-4 garlic cloves, minced
2-3 teaspoons ground cumin
1-2 teaspoons smoked paprika
1/2 teaspoon black pepper
1/4 teaspoon ground chipotle pepper
Kosher salt, to taste
1 15-ounce can pure pumpkin puree (not pie mix)
2 tablespoons dry sherry (optional)
2 -3 teaspoons Balsamic vinegar

Directions:
Puree beans and tomatoes with half of the broth in a blender, if you have a smaller capacity blender you may need to do it in two batches.
In a large saucepan heat olive oil over medium low heat. Add onion and garlic and cook until soft, translucent and fragrant.
Add spices, stir and cook for a minute or two.
Stir in black bean-tomato puree, pumpkin, the rest of the broth and sherry (if using). Simmer uncovered until blended and thickened, about 25-30 minutes. Add vinegar and serve. For an extra smooth soup - give it one more whirl in the blender.