Step 1

In a large pot over medium-high heat, heat the oil until it shimmers. Add the pasta, coriander, cumin, garlic powder, salt and pepper and cook, stirring regularly, until fragrant and toasted, 1 to 2 minutes.

Step 2

Add the broth and increase the heat to bring it to a boil. Stir in the black beans and pumpkin puree, decrease the heat so the liquid is at a simmer, and cook until the pasta is al dente, 7 to 9 minutes. Taste, and season with more salt and/or pepper, if needed. Ladle into bowls and serve warm, drizzled with olive oil and a few croutons scattered on top.