Black Bean and Pumpkin Soup

1. 1

   Heat ancho pepper in dry skillet over medium heat until softened; remove chili and discard veins and seeds.

2. 2

   Add cumin seeds to skillet; cook until toasted, about 30 seconds (watch carefully and do not burn).

3. 3

   Process ancho chili, cumin seeds, black beans, onions, garlic, broth, and water at high speed in blender until smooth.

4. 4

   Transfer bean mixture to saucepan; stir in pumpkin and heat to boiling.

5. 5

   Reduce heat and simmer, covered, 5 minutes; season to taste with salt and pepper.

6. 6

   Serve in bowls; sprinkle with cilantro.

7. 7

   This soup can also be served chilled.

8. 8

   You can make this soup 2-3 days in advance; it can be frozen up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.