Black Bean and Pumpkin Soup

The Ultimate Daniel Fast recipes inspired me.  I removed the salt and changed up the beans and tomatoes.  Delicious and provides great protein.

1 tablespoon extra-virgin olive oil
1 cup chopped onions
2 cloves garlic, minced
4 cups Simple Vegetable Stock (or water)
2 (15.5-ounce) cans black beans, rinsed and drained
1 (15.5-ounce) can black eyed peas
1 (14.5-ounce) can crushed tomatoes
1 (15-ounce) can pumpkin
1 1/2 teaspoon cumin

Heat olive oil in skillet, and add onions. Cook until translucent. Stir in garlic, and cook about one minute. Transfer to a large saucepan. Add vegetable stock, 1 can black beans, 1 can of the black eyed peas, crushed tomatoes,  pumpkin, cumin, salt, and pepper. Process 1 can of black beans into food processor or blender until smooth. Add to soup mixture, and heat to boiling. Reduce heat, and simmer 30 minutes.
Optional: Sprinkle Pumpkin Seeds on top of each serving.

Yield: 8 servings (serving size: about 1.5 cups)