CHIPOTLE TEASED BLACK BEAN PUMPKIN SOUP

CHIPOTLE TEASED BLACK BEAN PUMPKIN SOUP image

Yield 4 bowls

Number Of Ingredients 8

1 15-ounce can black beans, undrained
1 14 1/2 -ounce can chicken broth, preferably low sodium
1 cup onion, chopped (1 large onion)
1 dried chipotle chile, reconstituted and minced (1/2 teaspoon ground chipotle)
1 15-ounce can pumpkin
1 to 2 teaspoons ground cumin
Salt
Optional garnishes: 2 tablespoons sour cream, 1 lime cut into wedges

Steps:

1. In a heavy, 2-quart saucepan, combine the beans, broth, onion, chile, and pumpkin; bring to a simmer and cook for about 10 minutes, or until the onion softens. 2. Transfer the mixture to a blender or food processor and whirl until thick and smooth. Return to the pan and add 1 teaspoon of the cumin; taste to determine of you desire the remaining cumin or salt. 3. Serve in bowls. If desired, garnish with a squeeze of lime, a dollop of sour cream, and a sprig of cilantro.