Pumpkin And Black Bean Soup

• 1 dried ancho pepper
• 1 tsp. cumin seeds
• 10 ounces canned black beans, rinsed, drained
• 2 medium yellow onions, chopped
• 4 cloves garlic, peeled
• 2 cups vegetable broth, or fat-free chicken broth
• 10 ounces canned pumpkin
• 1/8 tsp. cilantro, coarsely chopped

1. Soak ancho pepper in hot water until softened; remove and discard stem, veins and seeds. Toast cumin seeds in medium-hot skillet until toasted, about 30 seconds. Process ancho chili, cumin seeds, black beans, onions, garlic and broth at high speed in food processor until smooth.
2. Transfer 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.
3. Soup can be refrigerated up to 3 days prior to serving; otherwise freeze.

pepper, cumin seeds, black beans, yellow onions, garlic, vegetable broth, pumpkin, cilantro

Taken from www.epicurious.com/recipes/member/views/pumpkin-and-black-bean-soup-50096227 (may not work)