Black Bean and Pumpkin Soup

In a blender, puree
2 cans diced tomatoes with green chilies (Rotel)
1 onion
4 cloves garlic

Pour into a pot and bring to a simmer over medium high heat, adding:
2 tsp cumin
1 tsp chili powder

Stir occasionally until thickened, about 5 minutes. Stir in:

4 cans black beans, rinsed and drained
4 cups chicken broth or vegetable broth
1 29-oz. can pumpkin (NOT pumpkin pie mix)

Bring to a boil and add 1 cup brown rice.

Cover and simmer on low until rice is cooked, about 45 minutes, stirring occasionally. Garnish with lime wedges, cilantro, grated cheese.