Ingredients

1 15-ounce can black beans, undrained

1 14 1/2 -ounce can chicken broth, preferably low sodium

1 cup onion, chopped (1 large onion)

1 dried chipotle chile, reconstituted and minced (1/2 teaspoon ground chipotle)

1 15-ounce can pumpkin

1 to 2 teaspoons ground cumin

Salt

Optional garnishes: 2 tablespoons sour cream, 1 lime cut into wedges

Preparation

  1. In a heavy, 2-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 thick and smooth. Return to the pan and add 1 teaspoon of the cumin; taste to determine of 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.