Chipotle-Teased Black Bean Pumpkin Soup Recipe

Chipotle-Teased Black Bean Pumpkin Soup Recipe

  • 1 15-ounce can black beans, undrained
  • 1 14½-ounce can chicken broth, preferably low sodium
  • 1 cup onion, chopped (1 large onion)
  • 1 dried chipotle chile, reconstituted and minced
  • 1 15-ounce can pumpkin
  • 1 to 2 teaspoons ground cumin
  • Salt (optional)
  • Optional garnishes: 2 tablespoons sour cream, 1 lime cut into wedges
  1. In a heavy, 3-quart saucepan, combine the beans, broth, onion, chile, and pumpkin; bring to a simmer and cook for about 10 minutes, or until the onion softens.
  2. Transfer the mixture to a blender or food processor and whirl until A thick and smooth. Return to the pan and add 1 teaspoon of the cumin; taste to determine if you desire the remaining cumin or salt.
  3. Serve in bowls. If desired, garnish with a squeeze of lime, a dollop of sour cream, and a sprig of cilantro.