Heat oil over medium in a small Dutch oven or saucepan. Stir in the garlic, chili powder and cumin, and cook for one minute.
Pour in the chicken broth, and bring to a simmer. Stir in the pumpkin. Stir in the beans and salsa, and bring the soup to a boil, about 5 minutes.
Reduce the heat and simmer for 10 to 15 minutes.
If adding cooked chicken (see notes) stir in now, and simmer another 5 minutes.
Ladle soup into 4 bowls, and top each bowl with desired toppings. Enjoy!
*Makes about 7 cups*Can replace minced garlic with 1 teaspoon garlic powder if needed.*Feel free to add any toppings desired: sliced avocado, chopped green onions, crushed tortilla chips, fresh cilantro or parsley, shredded cheese, extra beans, nutritional yeast, cooked tofu, chicken, turkey or ground beef...
For 8g more protein per serving, add 1 cup cooked, chopped or shredded chicken or ground beef (1/4 cup per serving).
For 7g more vegetarian protein per serving, top with 1 cup shredded cheese (1/4 cup per serving).
For 5g more vegan protein per serving, top with 1 cup nutritional yeast (1/4 cup per serving).
Recipe from Living Well Kitchen https://blog.memeinge.com/pumpkins/