This is such a tasty soup combining all the vegetables that are around in autumn – one of my favourites!

 2 tablespoons coconut oil

1 onion, sliced

1 capsicum, diced

1 carrots, peeled and diced

400 grams pumpkin, peeled and diced

3 cloves garlic, crushed

1 tablespoon dried oregano

¼ teaspoon chilli flakes

2 teaspoons ground cumin

sea salt

150 grams chorizo sausage, sliced

2 tins cooked black beans, drained and rinsed

5 cups chicken stock

3 large leaves of silverbeet or equivalent of spinach, chopped

Heat the oil in a large saucepan. Add the onion, capsicum, carrot, pumpkin, garlic and spices.  Season with sea salt, and cook for a few minutes.

Stir in one tin of black beans and the stock and simmer for 10 minutes until the vegetables are cooked through.

Blend the soup in a blender along with the silverbeet or spinach.

Return to the pot and add the sliced chorizo sausage and the second tin of black beans.  Cook for 5-10 minutes.

Alternatives are to blend some but not all of the vegetables, leaving a few in bigger chunks.  It depends on how much you want to hide the ingredients!  And you can leave out the chorizo sausage and make it vegetarian.