Black Bean and Pumpkin Soup

• 34 ancho chili
• 34 teaspoon cumin seed
• 1 (10 ounce) canned black beans, rinsed and drained
• 23 cup onion, chopped
• 2 garlic cloves, peeled
• 1 13 cups vegetable broth or 1 13 cups reduced-sodium fat-free chicken broth
• 23 cup water
• 10 ounces pumpkin
• 18 teaspoon cilantro, finely chopped

1. Heat ancho pepper in dry skillet over medium heat until softened; remove chili and discard veins and seeds.
2. Add cumin seeds to skillet; cook until toasted, about 30 seconds (watch carefully and do not burn).
3. Process ancho chili, cumin seeds, black beans, onions, garlic, broth, and water at high speed in blender until smooth.
4. Transfer bean mixture to saucepan; stir in pumpkin and heat to boiling.
5. Reduce heat and simmer, covered, 5 minutes; season to taste with salt and pepper.
6. Serve in bowls; sprinkle with cilantro.
7. This soup can also be served chilled.
8. You can make this soup 2-3 days in advance; it can be frozen up to 2 months.

chili, cumin, black beans, onion, garlic, vegetable broth, water, pumpkin, cilantro

Taken from www.food.com/recipe/black-bean-and-pumpkin-soup-250502 (may not work)