Chipotle Teased Black Bean Pumpkin Soup

• 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

1. 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. 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. 3. Serve in bowls. If desired, garnish with a squeeze of lime, a dollop of sour cream, and a sprig of cilantro.

black beans, chicken broth, onion, chipotle chile, pumpkin, ground cumin, salt, sour cream

Taken from www.epicurious.com/recipes/member/views/chipotle-teased-black-bean-pumpkin-soup-52371811 (may not work)