Ingredients Jump to Instructions ↓

  1. 1 ancho chili

  2. 1 teaspoon cumin seeds

  3. 1 (15-ounce) can black beans or 1 1/2 cups cooked dry-packaged Black beans, rinsed, drained

  4. 1 cup chopped onion

  5. 2 cloves garlic, peeled

  6. 2 cups vegetable broth or fat-free reduced-sodium chicken broth

  7. 1 cup water

  8. 1 can (15 ounces) pumpkin Salt and pepper, to taste Finely chopped cilantro

Instructions Jump to Ingredients ↑

  1. 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.


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