Black Bean And Pumpkin Soup

1. 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

   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

   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

* Per serving · 4 servings · Values may vary.