In a large heavy soup pan, heat olive oil and sauté onion and the garlic (leaving half the
garlic to add raw at the end) over medium heat for 3-5 minutes, stirring often, until the onion softens.
Add salt, black pepper, ginger, cumin, turmeric, cayenne, cinnamon and coriander powder. Stir spices into onion/garlic mixture until well combined and fragrant.
Stir in the pumpkin puree, black beans, stock and coconut milk until the mixture is smooth.
Add water or broth if you want to thin out the soup, don’t if you prefer a thicker soup. Taste as you go! Bring the mixture to a simmer. Add remaining garlic and simmer for 5 minutes.
Ladle into bowls and top with pumpkin seeds and Greek yogurt as a garnish.
1 cup serving: 32 g carbs, 14g (or 2 oz) protein: IF you add a palm full of pumpkin seeds or other nuts AND 1/4 cup Greek yogurt to your 1 cup serving of soup.