Black Bean and Pumpkin Soup

[Guest guest]

Black Bean and Pumpkin Soup

 

1 ancho pepper

1 tsp. cumin seeds

1 lbs. canned black beans, rinsed, drained

1 cup onions, chopped

2 clove garlic, peeled

2 cup vegetable broth

1 cup water

1 lbs. pumpkin

1/4 tsp. cilantro, finely chopped

 

Heat ancho pepper in dry skillet over medium heat until softened; remove chili

and discard veins and seeds. Add cumin seeds to skillet; cook until toasted,

about 30 seconds (watch carefully and do not burn). Process ancho chili, cumin

seeds, black beans, onions, garlic, broth, and water at high speed in blender

until smooth. Transfer bean 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. You can make this soup 2 to 3 days in advance; it can be frozen

up to 2 months. Serves 6.