Heat a medium sized pot over medium heat. Add oil. 

When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, half the black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in curry, cumin, cayenne and salt, to taste.

Simmer 5 minutes, then allow to cool a bit before using immersion blender to puree soup.  Then add in the rest of the black beans and adjust seasonings to taste.  Reheat if needed and serve garnished with a spoon of sour cream and finely chopped jalapeno.