Black Bean-Pumpkin Soup

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.