Step 1

In a high-speed blender or food processor, puree the tomatoes, pumpkin, water and HALF (1 can) of the black beans until smooth.

Step 2

Add the remaining half of the black beans to the blender. Using ON/OFF pulses, pulse several times until the beans are broken down slightly, but not completely smooth. Transfer to a medium saucepan.

Step 3

Heat the soup over medium high heat until it just comes to a very low boil. Reduce heat to low and simmer, uncovered, for 5 to 10 minutes longer. Season to taste with salt & pepper.