Pumpkin And Black Bean Soup

1. 1

   Soak ancho pepper in hot water until softened; remove and discard stem, veins and seeds. Toast cumin seeds in medium-hot skillet until toasted, about 30 seconds. Process ancho chili, cumin seeds, black beans, onions, garlic and broth at high speed in food processor until smooth.

2. 2

   Transfer 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.

3. 3

   Soup can be refrigerated up to 3 days prior to serving; otherwise freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.