Pumpkin Black Bean Soup

I really love this soup.  I know it's May and I shouldn't be talking about pumpkin-anything, but just file this away for use in the fall!

This is another great recipe that I found on Food.com.

1 tbsp olive oil
1 cup chopped onion
1 garlic clove, minced
1 tsp cumin
1 tsp curry powder
2 cups chicken broth
1/2 tsp thyme
1 cup pumpkin puree (I just use the whole can)
1/2 tsp sea salt
1/4 tsp pepper
1/2 tsp sucanat
2 (15 oz) cans black beans, rinsed and drained (or soak and cook your own)
1 (15 oz) can diced tomatoes
1/4 cup sour cream (optional)

In a large soup pot, heat the olive oil.

Saute the onion and garlic in the olive oil for about 4-5 minutes.

Add the cumin and curry powder and saute for an additional 4-5 minutes.

Add the broth, thyme, pumpkin, sea salt, pepper and sucanat.  Bring to a boil.

Stir in the black beans and tomatoes.

Reduce heat.  Cover and gently simmer for 15 minutes, stirring occasionally.

Remove from heat.

Stir in the 1/4 cup sour cream.