Lazy Curry Pumpkin Soup

Cooking pumpkin is hard. I'm lazy. Happily this delicious soup tastes like more work than it is.    

2 Tbsp oil
2 Onions  diced
4 Cloves Garlic minced
1.5 Tbsp Curry
2 Tsp Cumin
1 Tsp Cayanne
2 Tsp Salt
2 c. Veggie Broth
1 Fat Can of (not spiced!) Pumpkin
1 Fat Can Diced Tomatoes
1 Can Black Beans (rinsed)
1 Can Coconut Milk  
Optional: Chives, (or Cilantro), and plain vegan 'yougart'
  


1. Heat oil in soup pot; saute onions and garlic saute until your kitchen smells delicious.
2.  Add a couple tbsp water and the curry cayanne cumin powder and saute until water evapourates and curry is thick.
3. Add 3 cups veggie broth (3 cups warm water and a bouillon cube) & the cans of pumpkin, tomatoes, and beans and bring to a boil.
4. Reduce heat to low and add coconut milk. Salt to taste.
5. Garnish with Chives and a scoop of plain vegan yougart serve with hot bread (fresh, french or Nann). Yum.

P.S. I've made this with chickpeas or white beans when I'm out black beans and it is also delicious.