Directions:
- Heat ancho pepper 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. This soup can also be served chilled.
- You can make this soup 2-3 days in advance; it can be frozen up to 2 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.01 Kcal (465 kJ) | ||
| Calories from fat | 16.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 3% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 0% | |
| Sodium | 425.09mg | 18% | |
| Potassium | 526.7mg | 11% | |
| Total Carbs | 21.43g | 7% | |
| Sugars | 5g | 20% | |
| Dietary Fiber | 3.27g | 13% | |
| Protein | 4.33g | 9% | |
| Vitamin C | 10.4mg | 17% | |
| Iron | 2.2mg | 12% | |
| Calcium | 51.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 48.66 Kcal (204 kJ) | ||
| Calories from fat | 7.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.79g | 3% | |
|---|---|---|---|
| Cholesterol | 0.36mg | 0% | |
| Sodium | 186.32mg | 18% | |
| Potassium | 230.85mg | 11% | |
| Total Carbs | 9.39g | 7% | |
| Sugars | 2.19g | 20% | |
| Dietary Fiber | 1.43g | 13% | |
| Protein | 1.9g | 9% | |
| Vitamin C | 4.6mg | 17% | |
| Iron | 1mg | 12% | |
| Calcium | 22.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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