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Black Bean and Pumpkin Soup

Yield Makes 5 servings
Note: Try substituting 2 cups of puréed cooked kabocha squash for the pumpkin. For a spicier soup, use 2 chipotles.


  • 2 tablespoons ground New Mexico or California chilies
  • 1 teaspoon cumin seed
  • 1 can (14 1/2 oz.) diced tomatoes (no salt added)
  • 1 cup coarsely chopped onion
  • 2 cloves garlic
  • 1 or 2 canned chipotle chilies, drained
  • 1 tablespoon salad oil
  • 2 cans (15 oz. each) reduced-sodium black beans
  • 2 cups reduced-sodium chicken broth
  • 1 can (16 oz.) pumpkin
  • Fresh cilantro sprigs
  • Lime wedges
  • Reduced-fat sour cream

Nutrition Information

  • calories 197
  • caloriesfromfat 17 %
  • protein 10 g
  • fat 3.7 g
  • satfat 0.6 g
  • carbohydrate 39 g
  • fiber 11 g
  • sodium 576 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a 5- to 6-quart pan over medium-high heat, stir New Mexico chilies and cumin just until they start to smoke, 1 to 2 minutes. Scrape into a blender and add tomatoes with their juice, onion, garlic, chipotles, and oil; whirl until smooth.

  2. Pour chili mixture into pan. Bring to a simmer over medium-high heat, partially cover, and stir occasionally until slightly thickened, about 5 minutes. Stir in beans with their liquid, broth, and pumpkin. Bring to a simmer over high heat, then reduce heat and simmer, covered, for 10 minutes to blend flavors.

  3. Whirl about 2 cups of the soup in blender until smooth, then return to pan. Garnish soup with cilantro sprigs and offer lime wedges and sour cream to season to taste.