Black Bean Pumpkin Soup Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 ancho chili
1 teaspoon cumin seeds
15 ounces canned black beans
OR
1 1/2 cup cooked dry-packaged black beans -- rinsed, drained
1 cup chopped onion
2 cloves garlic -- peeled
2 cups vegetable broth or fat-free reduced-sodium chicken broth
1 cup water
15 ounces canned pumpkin
salt and pepper -- to taste
finely chopped cilantro

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Directions:

Heat ancho chili 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 recipe from CDKitchen for Black Bean Pumpkin Soup serves/makes 6

Recipe ID: 52165

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