The Base: In a blender, blitz to combine half of the black beans and half of the broth. Set aside.
Carrot Pumpkins: Make easy carrot “pumpkins” by peeling your carrots then making two shallow slits down the length of your carrot. The depth of these slits will make the height of your stem, and the distance between them will make the width of it. Then make two more cuts, starting from the opposite edges of the carrot, perpendicular into the cuts you just made. You’ll remove a long, pie-looking slice and will be left with a long pumpkin. Cut into slices to form pumpkin slices.
Make Soup: Heat oil in a large soup pot over medium heat, then add garlic, onion, carrots, and celery. Cover and cook until onion is soft, about 5 minutes. Add salt, pepper, pureed black beans, remaining black beans, remaining broth, and vinegar. Continue cooking over medium heat, bringing to a simmer for 20 minutes until slightly thickened.
Assemble: Meanwhile, prepare noodles according to instructions on the package. Stir noodles into soup before serving. To serve, top with a dollop of Greek yogurt and sliced avocado.