Black Bean and Pumpkin Soup

Name: Black Bean and Pumpkin Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by janem123

"From ourhealthcoop.com, credited to member Caesar Fiorini."

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Ready In:: 30mins
Ingredients:: 9
Serves:: 4

ingredients

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

directions

Heat ancho pepper in dry skillet over medium heat until softened; remove chili and discard veins and seeds.
Add cumin seeds to skillet; cook until toasted, about 30 seconds (watch carefully and do not burn).
Process ancho chili, cumin seeds, black beans, onions, garlic, broth, and water at high speed in blender until smooth.
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.
Serve in bowls; sprinkle with cilantro. This soup can also be served chilled.
You can make this soup 2-3 days in advance; it can be frozen up to 2 months.