Puree beans and tomatoes with half the vegetable broth in a large blender (may need to do it in multiple batches).
In a large saucepan, heat olive oil over medium heat. Add onion and cook about 3-5 mins until soft. Add in garlic and cook one more minute.
Add spices to the saucepan, stir, and cook for a minute or two until you can small them.
Stir in the black bean-tomato puree, pumpkin, and the rest of the broth. Simmer uncovered until blended and thickened—about 15-20 mins.
Stir in the balsamic vinegar and a bit more olive oil for extra heat (if desired) and serve.
Top with garnishes of choice: grated Jack or Cheddar cheese, diced fresh tomato, sliced green onions or chives, crushed tortilla chips, sour cream, diced avocado, and chopped cilantro.