Recipe: Black Bean and Pumpkin Soup

Black Bean and Pumpkin Soup
Serves: 6
Source: America's Favorite Food Associations

1 ancho chili
1 teaspoon cumin seeds
One 15-ounce can 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
One 15-ounce can LIBBY'S ® 100% Pure Pumpkin
salt and pepper, to taste
Finely chopped cilantro

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.

Notes: Soup is also excellent served chilled. Soup can be made 2 to 3 days in advance; it can be frozen up to 2 months.