Black Bean and Pumpkin Soup Recipe – Sunset Magazine

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