Pumpkin Black Bean Soup - cooking recipe

Ingredients

4 tablespoons margarine
1/2 cup onion, chopped
2 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground allspice
3 (15 ounce) cans black beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes
1 (16 ounce) can pumpkin puree
4 cups vegetable broth
3 tablespoons balsamic vinegar

Preparation

Melt margarine in a large pot.
Add onion, garlic, cumin, salt, pepper, cinnamon and allspice and cook on low-medium heat until the onion and garlic begin to brown.
Add the beans, tomatoes, pumpkin and broth to the pot.
Using a stick blender, puree ingredients.
Simmer uncovered, until thick, about 40-45 minutes.
Before serving, stir in the balsamic vinegar.