Black Bean Pumpkin Soup

1 ancho chili
1 teaspoon cumin seeds
1 15-oz. can black beans (or 1 1/2 cups cooked dry-packaged black
beans, rinsed, drained)
1 cup chopped onion
2 cloves garlic, peeled
2 cups vegetable broth or fat-free reduced-sodium chicken broth
1 cup water
1 15-oz. can pumpkin
Salt and pepper, to taste
Finely chopped cilantro

Heat ancho chili 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.

Tip: The soup is also excellent served chilled. The soup can be made 2
to 3 days in advance; it can be frozen up to 2 months.

This recipe appears courtesy of the American Dry Bean Board

Source:
<http://recipes.allinfoabout.com/main_dishes/lunch_dinner/soups_stews/soup/blackbeanpumpkinsoup.html>



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