BLACK BEAN AND PUMPKIN SOUP

BLACK BEAN AND PUMPKIN SOUP image

Categories Bean

Yield 5

Number Of Ingredients 13

2 tablespoons ground New Mexico or CA chilies
1 tsp cumin seed
1 can diced tomatoes
1 cup coarsely chopped onion
2 cloves garlic
1 or 2 canned chipotle chilies drained
1 tablespoon salad oil
2 cans ( 15 oz each) reduced sodium black beans
2 cups reduced sodium chicken broth
1 can pumpkin
Fresh cilantro sprigs
Lime wedges
Reduced fat sour cream

Steps:

1. In a 5-6 qt pan over medium high heat, stir New Mexico chilies and cumin just until they start to smoke about 1-2 mins. Scrape into a blender and add tomatoes with their juice, onion, garlic, chipotles and oil, whirl until smooth. 2. Pour chili mixture into pan, Bring to a simmer over med high heat, partially cover and stir occasionally until slightly thickened about 5 mins. Stir beans with their liquid broth and pumpkin Bring to a simmer over high heat then reduce heat and simmer covered for 10 mins to blend the flavors. 3 Whirl about 2 cups of the soup in blender until smooth, then return to pan Garnish soup with cilantro sprigs and lime wedges and sour cream to taste