Black Bean and Pumpkin Soup

Ingredients

• 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

Preparation

1. 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. 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. 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.