Pumpkin Black Bean Soup

This is a really yummy soup--different than the usual pumpkin soup recipes and different from the usual tortilla soup recipes, even though many of the ingredients are the same. This was the perfect amount for my family, so double the recipe if you've got more people than me (2 adults, 2 kids). I used regular tomatoes instead of fire roasted because that's what I had available, I'm sure I didn't use this much chicken, and I added an extra cup of water. Yummy.

Pumpkin Black Bean Soup
1 clove garlic
1 Tbsp olive oil
1 Tbsp butter
1 can pumpkin (15 oz)
1 can chicken broth (15 oz)
1 can black beans, drained and rinsed (15 oz)
1 can fire roasted diced tomatoes (15 oz)
1 Tbsp curry
1 1/2 tsp salt
1 1/2 tsp cumin
2 boneless skinless chicken breasts, cooked and shredded

Saute garlic in olive oil and butter. Add pumpkin, chicken broth, black beans, and tomatoes. Bring to a boil, add spices, and stir well. After it starts to boil, reduce heat and simmer 20-25 minutes. Add chicken and serve.