Black Bean and Pumpkin Soup

adapted from a recipe by April at Cookworm

2 15-oz cans black beans, drained and rinsed (or 4 cups cooked black beans)
2 cups pumpkin or butternut squashed, cooked, cooled, and mashed (or 1 15-oz can)
1/2 lb Mexican chorizo, crumbled
1 medium onion, chopped
4 cloves garlic, chopped
3-4 tablespoons olive oil
4 cups vegetable stock
1 teaspoon whole cumin seeds, ground
1/4 teaspoon whole coriander seeds, ground
1/4 teaspoon cayenne pepper
3-4 tablespoons balsamic vinegar
salt and pepper to taste

Tortilla chips and parsley to garnish

Heat the olive oil over a medium flame. Add the onion and cook until onions are translucent. Add the chorizo and cook for 5 minutes, stirring frequently. Add the garlic and cook for another minute or two. Add the cumin, coriander, and cayenne, stir for a few seconds, then add the beans, pumpkin, and stock. Cover and cook on medium-low for 30 to 40 minutes. Add the balsamic vinegar and salt and pepper to taste. Serve with crushed tortilla chips and parsley.

Makes about 4 servings