Southwest Pumpkin Soup

I love, love, love pumpkin, but for me, it's pretty much relegated to desserts and lattes. I've seen recipes for savory pumpkin dishes, but they were either too much work or they just didn't seem very appetizing. I came across this recipe by Rachel Ray a few years back, and it's good as she did it, but, since I rarely follow a recipe to a tee, it's kind of evolved. And, honestly? I like mine better. :) This soup is seriously awesome, and it's pretty healthy for you, plus it's SO easy to make. I made it tonight in 30 minutes, one handed (ah, the talents we develop with newborns around).

Here it is!

Ingredients:
-Couple tablespoons of olive oil
-1/2 of a medium onion, finely chopped
-3 cloves of garlic, minced
-1/2 cup finely chopped carrots
-1 32 oz. carton of chicken broth (I used low sodium)
-1 15 oz. can of crushed tomatoes
-1 15 oz. can of black beans, drained
-1 25 oz. can of pumpkin puree
-about 1/3 of a pint of heavy cream (or substitute plain Greek yogurt if you want)
-about 1 tablespoon of finely chopped chipotles in adobo sauce (more or less, depending on your heat tolerance... make sure to add the sauce too!)
-cumin

Heat olive oil in a pot on medium high, and then add onions, garlic, and carrots. Saute for a few minutes, until the veggies are soft. Add broth, tomatoes, beans, and pumpkin and bring to a boil, stirring occasionally. When the soup begins to boil, reduce the heat and add in the cream, chipotles, and cumin. Season with salt and pepper to taste, and then let simmer for 20-30 minutes on low. If you don't care for a chunky soup, use an immersion blender to smooth it all out.

To make it even yummier, top each bowl of soup with cheese, bacon and green onions, or with chunks of toasted bread or even with pepitas. You can also add in shredded chicken (left overs work great), or more vegetables... it's a pretty versatile dish, and it's great for the cooler fall weather.