Pumpkin Black Bean Soup!

1 T. olive oil
1 onion, diced
2 cloves garlic, minced
1 t. cumin
1 t. cayenne
1 t. black pepper
15 oz. diced tomatoes
15 oz. pumpkin puree
15 oz. black beans, drained
4 c. water or vegetable broth
1/4 c. pumpkin seeds
Sriracha to taste

Saute onion in olive oil in a a large saucepan until soft.  Add garlic spices and cook for a minute more.  Add tomatoes, pumpkin, beans, and broth or water and simmer for 20 minutes.  Puree with an immersion blender to mash the beans and tomatoes and thicken the soup.  Meanwhile, toast pumpkin seeds in a toaster oven for a few minutes.  Sprinkle over a bowl of soup and garnish with a dash of Sriracha.