Black Bean and Pumpkin Soup

Ingredients

• 30 oz black beans reduced-sodium canned
• 16 oz pumpkin canned
• 14.5 oz canned tomatoes diced no salt added canned ()
• 2 tablespoons california chilies 
• 1  chipotle chilies canned drained
• 5 servings cilantro sprigs fresh
• 1 teaspoon cumin seed 
• 2 cloves garlic 
• 5 servings lime wedges 
• 5 servings cup heavy whipping cream sour reduced-fat
• 2 cups chicken broth reduced-sodium
• 1 cup onion coarsely chopped
• 1 tablespoon salad oil 

Equipment

• frying pan
• blender

Directions

1. In a 5- to 6-quart pan over medium-high heat, stir New Mexico chilies and cumin just until they start to smoke, 1 to 2 minutes.
2. Scrape into a blender and add tomatoes with their juice, onion, garlic, chipotles, and oil; whirl until smooth.
3. Pour chili mixture into pan. Bring to a simmer over medium-high heat, partially cover, and stir occasionally until slightly thickened, about 5 minutes. Stir in beans with their liquid, broth, and pumpkin. Bring to a simmer over high heat, then reduce heat and simmer, covered, for 10 minutes to blend flavors.
4. Whirl about 2 cups of the soup in blender until smooth, then return to pan.
5. Garnish soup with cilantro sprigs and offer lime wedges and sour cream to season to taste.