Anonymous August 22 2005

1 ancho chili

1 teaspoon cumin seeds

1 15-oz. can black beans (or 1 1/2 cups cooked dry-packaged black

beans, rinsed, drained)

1 cup chopped onion

2 cloves garlic, peeled

2 cups vegetable broth or fat-free reduced-sodium chicken broth

1 cup water

1 15-oz. 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.