Black Bean Pumpkin Soup
 
1   ancho chili
1 tsp  cumin seeds
1   15oz can black beans (or 1 1/2 cups cooked dry-packaged black
  beans, rinsed, drained)
1 cup  chopped onion
2 clove  garlic, peeled
2 cup  vegetable broth or fat-free reduced-sodium chicken broth
1 cup  water
1   15oz can pumpkin
  salt and pepper, to taste
  finely chopped cilantro
 
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. 
 
tip: the soup is also excellent served chilled. the soup can be made 2 
to 3 days in advance; it can be frozen up to 2 months. 
 
this recipe appears courtesy of the american dry bean board 
 
source: 
<http://recipes.allinfoabout.com/main_dishes/lunch_dinner/soups_stews/soup/blackbeanpumpkinsoup.html> 
 
 
 
-- 
(ID: 1670) Mirror: rec.food.recipes: Sat, Aug 13, 2005


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