Spicy Pumpkin Soup with Cinnamon Balsamic

Spicy Pumpkin Soup

1 tbs. Garlic Olive Oil
1 large sweet onion, peeled and chopped
5 cloves garlic, peeled and chopped
1 jalapeno, seeded and chopped
1 1/2 tbs. ground cumin
1 1/2 tbs. dried oregano
1 1/2 tsp. Galena Garlic Himalayan Pink Sea salt
8 cups Chicken stock ( you can use chicken broth from the box or can)
29 oz. can pumpkin puree (not pumpkin pie mix)
15 oz. can white beans, drained
2tbs. Cinnamon Pear Balsamic vinegar
2 Tb. honey

Suggested Toppings:
1 cup french fried onions (from can or bag)
Cayenne Pepper, ground or flakes
Sea Salt
Wild Mushroom and Sage Croutons                     (recipe on our website at www.oholive.com)
Dollop of sour cream

Directions:
Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 4 minutes.
Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
Use an immersion blender to puree the soup until smooth, or use your regular blender and do in small batches.

Serve with toppings as suggested and a dollop of sour cream.