2 teaspoons olive oil
1 onion, chopped
2 1/2 cups chicken broth
4 cups pumpkin puree (I used 2 12 oz pkgs frozen squash from the store)
1 12-oz jar roasted red bell pepper
1 15-oz can black beans, drained and rinsed
salt and fresh ground pepper to taste
sour cream for garnish, if desired

1. In a medium pot, heat the oil over medium-high heat for about 60 seconds. Add the onion and cook until it's starting to brown (turn down the heat if it's burning). The bottom of the pot will be covered in yummy browned stuff from the onion. It's a good thing.

2. Add the broth and use a wooden spoon to scrape all the brown stuff off the bottom of the pot. Add the puree, red bell peppers, black beans. Bring it to a simmer and cook it for about 5 minutes.

3. Use a stick (immersion) blender to puree the soup until smooth (or carefully transfer the hot soup to a blender and blend until smooth. To prevent hot splatter, remove the center stopper in the lid and hold a folded towel over the opening while you blend). Season with salt and pepper. Garnish with the sour cream. 

Makes about 4-6 servings.