2 tablespoons extra-virgin olive oil
1 medium onion, cut in small dice
Juice and zest of two limes (divided)
3 cloves garlic, peeled
2 fresh red chiles (such as jalapenos), seeded and sliced
1 bunch fresh cilantro, stemmed and roughly chopped
2 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1/4 teaspoon chipotle chile powder
4 cups vegetable broth (or use Imagine No Chicken brand)
1 cup jasmine rice, uncooked
2 15-ounce cans pumpkin puree
1 14-ounce can black beans, drained and rinsed
Salt and pepper
6 Tbsp. plain nonfat yogurt (or sour cream)
1/2 cup shelled pumpkin seeds (pepitas), toasted
Heat oil in a large stockpot over medium heat. Add the onions and saute until soft but not brown. Remove from heat.
In the bowl of a food processor or blender jar, combine half of the onions, lime zest, garlic, red chiles, half of the cilantro, cumin, chili powder and chipotle powder. Process until smooth.
Return stockpot to medium heat and add spice paste, stirring until fragrant. Whisk in broth and bring to a boil and stir in rice. Reduce heat to low, cover and simmer for 20 minutes or until the rice is tender.
Stir in the pumpkin puree, black beans, 1 tablespoon lime juice and remaining cilantro. Season with salt and pepper to taste. Simmer for 15 to 20 minutes. Add additional lime juice if desired.
Just before serving, check consistency, and thin soup with more broth or water. Serve immediately, garnished with 1 tablespoon sour cream or yogurt, and a few toasted pumpkin seeds.