Marissa's Sassy Salsa Pumpkin Soup

4 cups veggie broth

1 can pure pumpkin

1 can back beans (drained and rinsed, opt.)

1 can sweet corn

3/4 cup salsa

1 tablespoon minced garlic

1 teaspoon chili powder

1/2 teaspoon cumin

*we add one approximately one cup cooked quinoa to make this soup more hearty and to amp up the protein. 

Sauté garlic in a bit of olive oil or water for 1 minute. Add broth and spices and let simmer. Add pumpkin and mix well. Add remaining ingredients, stir, and bring to a boil. Simmer 10 - 15 minutes. Add cooked quinoa last. Feel free to garnish with cheese or sour cream.