Tonight we had soup and cheesy toast. The soup was a Pumpkin Black Bean Chipotle Soup with a dollop of yogurt(Whole Foods 365 Whole Milk Plain Yogurt).

It was super quick and easy to make. I thawed some chicken stock that I keep handy in the freezer for such occasions and used canned pureed pumpkin and canned black beans.

Ingredients:
1 L Chicken Stock - homemade
1 can of pureed pumpkin (365 Brand)
2 cans of black beans (365 Brand Organic)
2 tbsp of dried morel mushrooms(rehydrated with boiling water)
1/2 large yellow onion
1 can(28oz) of fire roasted crushed tomatoes (Muir Glen Organic)
2 chipotle peppers(canned w/ adobo sauce)
1 tbsp of adobo sauce
1 tbsp of corriander seeds
2 tsp of dried thyme
1 tsp of dried basil
salt and black pepper to taste
olive oil

1) Heat stock, pumpkin, drained black beans, and tomatoes in pot over medium heat. Stirring occasionally.
2) Fry diced onions w/ olive oil in pan till translucent. Add coriander. Add re-hydrated morel mushrooms.
3) Add onion, coriander, mushroom mixture to liquids in pot.
4) Add chipotle peppers, adobo sauce, thyme, basil to pot. Stir. Let simmer for 1 hour, till soup is thicker.
5) Using an immersion blender, blend soup to attain desired thickness. You can use a regular blender, but it's messy and possibly dangerous. :-)
6) Continue to simmer for 10-20 mins.
7) Serve with dollop of yogurt.