Pumpkin Confetti Soup

2 Tbsp. avocado oil

1 large onion, diced

2 red bell peppers, diced

1 4-oz. can diced green chiles, drained (see note)

2 15-oz. cans black beans, drained and rinsed

1 cup frozen corn kernels

2 cups pumpkin puree

4 cups low-sodium vegetable broth

1 Tbsp. chili powder

1 tsp. ground cumin

1/2 tsp. smoked paprika

1/2 tsp. garlic powder

1/4 tsp. ground cinnamon

1/2 tsp. ground black pepper

1 1/2 tsp. kosher salt

1 Tbsp. pure maple syrup

1. In a large heavy-bottomed pot (such as a Dutch oven), heat avocado oil. Add diced onion and bell pepper, and sautéed until they begin to soften, about 7 minutes.
2. Add spices (chili powder, cumin, smoked paprika, garlic powder, cinnamon) to pot, stir to coat veggies, and sauté until spices become fragrant, about 30 seconds.
3. Add 1 cup of the vegetable broth to the pot to deglaze, scraping up spices from the bottom of the pan.
4. Add remaining ingredients and the rest of the broth to the pot. Cover, bring to a boil, then reduce heat to low, and simmer 15-20 minutes.
5. Ladle hot soup into bowls to serve. Serve soup with tortilla chips, diced avocado, plain Greek yogurt (or sour cream), and/or roasted pumpkin seeds for garnish.

Note:

• To make this soup more mild, omit green chiles, and use 1 red and 1 green bell pepper for color variety instead.