Pumpkin Black Bean Soup

I know, way too long since I made this. Last week at my mother-in-law's I came across this recipe in a magazine and thought I'd try it since it sounded Autumny. I was surprised by how good the flavors actually were together. Beware of the unattractiveness of the actual soup. Garnishing helps. :)

Ingredients:

1/2 cup chopped onion
2 cloves minced garlic
4 TBSP Olive oil
4 Cups Vegetable broth
1 TSP Salt
1 TSP Cinnamon
I TBSP Cumin (yes, i am trying cumin again and liked it better)
2 TBSP Chili Powder
1/2 tsp pepper
2 Cans Black beans, drained and rinsed
1 14 oz Can diced tomatoes (I may try crushed if i make this again)
1 Can packed pumpkin (the recipe actually called for 2, but after reading reviews I used 1)

3 TBSP Balsamic Vinegar (I used an excellent bottle I got as a gift for Christmas last year).

Directions:

Place oil, onion, garlic and seasonings in a large pot. Cook on low-medium heat till onions begin to brown.
Puree 1 can of beans with the tomatoes and 1/2 the vegetable stock. Add to pot along with remaining stock and pumpkin.
Simmer uncovered until thick, about 45 min. Before serving, stir in the balsamic vinegar. Garnish with a spoon of sour cream and serve with Corn bread.

I actually read one similar recipe that called for cream instead of some of the stock, but i don't think that is necessary. I found the soup really creamy on it's own.