Black-Bean-and-Pumpkin Soup with Cinnamon and Ginger

I was hanging out with a friend in a second hand bookstore in Red Hook last weekend when my eyes fell upon a great find tucked away on a low shelf: the complete compilation of recipes made at Once Upon a Tart, the great little bake shop / cafe on Sullivan street, at the corner with Prince in Soho. Do you remember that place? Anyways, it was perfect timing, since I've been meaning to make more pies and quiches. This is the only recipe I've tried for the moment (I know, not a pie!), but the whole family loved it, and you've said how you guys are eating a lot of beans, so I thought I would share...

INGREDIENTS (makes 6 servings - will freeze well):

1 1/2 cups dried black beans, picked through, rinsed and soaked overnight
6 cups cold unsalted water (for simmering the beans)
1/2 big yellow onion, diced
1 garlic clove, peeled and minced
2 tablespoons olive oil
3/4 pound plum tomatoes, peeled and diced
1 tablespoon cumin
1/2 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups vegetable or chicken stock
1 cup canned or fresh pumpkin puree
1 tablespoon red-wine vinegar

PREPARATION:

Drain and rinse the soaked beans in a colander. Bring the water and the beans to a boil in a large soup pot over high heat. Lower the heat and simmer, uncovered, for about an our, until the beans are soft to the bite but not falling apart or splitting. Drain the beans in a colander.

Saute the onion and garlic in the olive oil in a large soup pot over high heat, stirring frequently so that they don't stick to the bottom of the pan, until the onion begins to soften, 5 - 10 minutes. Lower the heat to medium and continue to saute, stirring occasionally, for about 10 more minutes, until the onion is tender and translucent.

Add the tomatoes, cumin, cinnamon, ginger, salt, and pepper to the soup pot, and saute until the tomatoes begin to break down and give off juinces, 5 - 10 minutes. Pour in the stock, pumpkin puree, vinegar and beans.

Bring the soup to a boil. Lower the heat and simmer for about 15 minutes, allowing the flavors to meld. Remove the soup from the heat, separately puree 1/3 of the soup in order to give texture to the soup. Mix together and serve warm.