Black Bean and Pumpkin Soup

Black Bean and Pumpkin Soup
Recipe type: Soup
Cook time: 
Total time: 
Serves: 4-6 servings
Really good, but read the notes.
  • 2 Tbsp ground New Mexico or California Chilies
  • 1 tsp cumin seed
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup coarsely chopped onion
  • 2 cloves garlic
  • 1 or 2 canned chipotle chilies, drained
  • 1 Tbsp salad oil
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 2 cups chicken broth
  • 1 can (16 oz) pumpkin
  • Cilantro, Lime wedes, and sour cream for garnish
  1. In a 5- to 6-quart pan over medium-high heat, stir chilies and cumin just until they start to smoke (1-2 minutes) NOTE: DO NOT BREATHE THE FUMES FROM THIS!!) Scrape into a blender and add tomatoes with their juice, onion garlic, chipotles and oil; whirl until smooth (vent the blender a bit for this step).
  2. Pour chili mixture into pan (SPLATTERS!). Bring to simmer over med-high heat, partially cover, and stir occasionally until slightly thickened (about 5 min)
  3. Add beans, broth & pumpkin
  4. Whirl about 2 cups (REALLY SPLATTERS--no more than 2 cups) of the soup in blender until smooth. Return to pan.
This is delicious, but there are a few challenges:
When you smoke the chilies and cumin, DO NOT bend over the pan. The fumes and steam from this step will burn your eyes and nose.
This stuff splatters like crazy, both in the pot and in the blender. Use a large pot, and be sure your blender is vented--crack open the top or whatever, but don't tighten the blender lid too much or it will blow the lid off.
This will only keep in the refrigerator a couple days. Freeze the leftovers if they won't be consumed within a day or so. Over-ripe black beans and pumpkin are NOT PLEASANT in your fridge.