An easy vegan and gluten-free soup made with pumpkin, beans and veggies pureed into a creamy healthy soup.
In a soup pot, sauté 1 medium and 2 cloves of minced garlic in 2 tbsp olive oil.
Add 1 tbsp cumin, 1 tsp salt and 1 tsp cinnamon. Cook on low for about 5 minutes until the onions are translucent.
Add 4 cups of vegetable broth, 2 cans of beans, 1 can of pumpkin, and 1 can of tomatoes.
Simmer for 20 minutes.
Blend with an immersion blender until smooth.
Simmer on low for 20 more minutes to let the flavors blend.