Pumpkin And Black Bean Soup Recipe

Ingredients

1 dried ancho pepper

1 tsp. cumin seeds

10 ounces canned black beans, rinsed, drained

2 medium yellow onions, chopped

4 cloves garlic, peeled

2 cups vegetable broth, or fat-free chicken broth

10 ounces canned pumpkin

1/8 tsp. cilantro, coarsely chopped

Preparation

Soak ancho pepper in hot water until softened; remove and discard stem, veins and seeds. Toast cumin seeds in medium-hot skillet until toasted, about 30 seconds. Process ancho chili, cumin seeds, black beans, onions, garlic and broth at high speed in food processor until smooth.

Transfer mixture to saucepan; stir in pumpkin and heat to boiling. Reduce heat and simmer, covered, 5 minutes; season to taste with salt and pepper. Serve in bowls; sprinkle with cilantro. This soup can also be served chilled.

Soup can be refrigerated up to 3 days prior to serving; otherwise freeze.