This recipe arose from a desire to make a hearty, heart-warming pumpkin soup, but to avoid the pitfalls of a soup that tastes a tad too much like pumpkin pie. I was inspired by a black bean and pumpkin soup from Smitten Kitchen, but here I started with dried beans (some lovely purple rio zapes, but black beans would work as well) and a real pumpkin that yielded up not only flesh for the soup, but pulp for a quick broth, and paprika roasted pumpkin seeds for garnish.

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