INGREDIENTS

   *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

DIRECTIONS

• Set a large stockpot over moderate heat and add in oil. Once hot, saute the onions until soft but not brown. Take it out of the stove top.
• Mix half of the onions with lime zest, garlic, red chiles, half of the cilantro, cumin, chili powder and chipotle powder into the bowl of a food processor. Blend well until the mixture becomes smooth.
• Take the stockpot over moderate heat. Add in the spice paste and stir until fragrant. Beat in the broth and let it come to a boil. Mix in rice and lower heat. Leave it covered and simmering for about 20 minutes or just until the rice becomes tender.
• Mix the pumpkin puree with black beans, a tablespoon of lime juice and remaining cilantro. Sprinkle with salt and pepper for seasoning. Leave it simmering for about 20 minutes. Add as much lime juice as preferred.
• Prior to serving, check the soup for consistency. Add more broth or water to thin it out. Serve hot and use a tablespoon of sour cream or yogurt as garnish. Add a couple of toasted pumpkin seeds.