Black Bean Soup

2 cans black beans drained and rinsed 1 can (14.5 oz) diced tomatoes 1 can (16 oz) pumpkin puree ½ cuo chopped red onion 2 minced garlic cloves 4 tablespoons olive oil 4 cups vegetable broth 1 tablespoon ground cumin 1 teaspoon each: kosher salt,cinnamon, allspice, ½ teaspoon pepper, 3 tablespoons balsamic vinegar, pumpkin seeds for garnish (opt)

In large pot place oil,onion and garlic and cooknon low-medium heat until onion and gaarlic brown. Puree beans and tomatoes with half of the vegetable broth. Addpureed ingredients, pumpkin and rest of broth to pot. Simmer uncovered until thick, about 40-45 minutes. Before serving, stir in balsamic vinegar. Garnish with seeds.