Black Bean And Pumpkin Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3/4 ancho chili
• 3/4 teaspoon cumin seed
• 1 (10 ounce) canned black beans, rinsed and drained
• 2/3 cup onion, chopped
• 2 garlic cloves, peeled
• 1 1/3 cups vegetable broth or 1 1/3 cups reduced-sodium fat-free chicken broth
• 2/3 cup water
• 10 ounces pumpkin
• 1/8 teaspoon cilantro, finely chopped

Recipe

• 1 heat ancho pepper in dry skillet over medium heat until softened; remove chili and discard veins and seeds.
• 2 add cumin seeds to skillet; cook until toasted, about 30 seconds (watch carefully and do not burn).
• 3 process ancho chili, cumin seeds, black beans, onions, garlic, broth, and water at high speed in blender until smooth.
• 4 transfer bean mixture to saucepan; stir in pumpkin and heat to boiling. reduce heat and simmer, covered, 5 minutes; season to taste with salt and pepper.
• 5 serve in bowls; sprinkle with cilantro. this soup can also be served chilled.
• 6 you can make this soup 2-3 days in advance; it can be frozen up to 2 months.