Black Bean And Pumpkin Soup

• 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

1. 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. 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. 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

ground new mexico, cumin, tomatoes, onion, garlic, chilies, salad oil, black beans, chicken broth, pumpkin, cilantro, wedges, sour cream

Taken from www.epicurious.com/recipes/member/views/black-bean-and-pumpkin-soup-51236161 (may not work)