That kind of reminds me of this soup recipe I ran into recently:
Mexican Pumpkin Soup
1 large onion chopped
4-5 cloves of garlic, peeled and finely chopped
4 cups vegetable broth
2 cups pureed cooked pumpkin or 1 cup canned pumpkin
1 16-ounce can chili beans
1 tbsp. seeded diced jalapeño
5 medium red potatoes, diced into 1/2 inch cubes
1 tablespoons oregano
pinch of cayenne or other red pepper
1/2 teaspoon cumin
1/3 cup soy milk
salt, to taste
cilantro or parsley
Heat a large pot. Sauté most of the onions (reserve a few for garnish) over medium heat until they soften; add garlic and cook for about 1 minute. Add in the broth, pumpkin, chili beans, jalapeño, and potatoes. Stir in the oregano, cayenne, and cumin. Bring to a boil and then turn down to a simmer.
Simmer for about 30 minutes or until potatoes are tender. Remove from heat and let cool for 5 minutes. Stir in the soy milk, add salt to taste, and serve immediately garnished with cilantro or parsley and onion (and extra diced jalapeño, if desired).
Note: I wanted to use plain pinto beans in this, but I was all out. If you use pinto beans instead of the chili beans, increase the seasonings and add some chili powder.