Yields Makes 5 servings
AuthorRichard Alexei, San Francisco, California,
Note: Try substituting 2 cups of puréed cooked kabocha squash for the pumpkin. For a spicier soup, use 2 chipotles.

How to Make It

Step 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.

Step 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.

Step 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.

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
Black Bean and Pumpkin Soup

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