Southwest Bean Potage

Ingredients

• 1 tbsp sunflower oil
• 2 C onion and red bell pepper, chopped
• 1 tbsp garlic, minced
• 2 tsp ground cumin
• 1/2 teaspoon salt
• 1 can (15 oz) pumpkin
• 1 can (15.5 oz) pinto beans, rinsed and drained
• 4 C fat free reduced sodium vegetable broth
• 2 C (2 ounces) baby spinach leaves, shredded
• 4 tsp chopped roasted pumpkin seeds
• 4 lime wedges or sherry vinegar (optional)

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