1 can (15 oz) black beans, rinsed and drained
1 cup onions, chopped
2 cloves garlic, peeled
1 tsp cumin seed
2 cups vegetable broth, or fat-free reduced-sodium chicken broth
15 oz pumpkin
1/4 tsp cilantro, finely chopped
1 ancho pepper
1 cup water

Heat ancho pepper 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.

Preparation time: 10 min Servings: 6
Cooking time: 15 min

This soup can also be served chilled. You can make this soup 2-3 days in advance; it can be frozen up to 2 months. Courtesy American Dry Bean Board.

Nutritionist Recommended For:
Low Fat
Low Calories
Low Cholesterol

Nutrition Facts
Calories 90
% Calories From Fat 5.5%
Total Fat 0.6g
Saturated Fats 0.1g
Mono-unsaturated Fats 0.1g
Poly-unsaturated Fats 0.2g
Cholesterol 0mg
Sodium 590mg
Total Carbohydrates 17g
Dietary Fiber 6g
Sugar 1.8g
Protein 5g