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

• In a large stockpot set, heat oil over moderate heat. Saute onions until clear then remove from heat.
• Use the bowl of the food processor to mix half of the onions to a smooth texture along with lime zest, garlic, red chiles, half of the cilantro, cumin, chili powder and chipotle powder.
• Put the stockpot back to moderate heat and season with spice paste. Stir until fragrant. Mix in the broth until it comes to a boil. Mix in rice and lower heat. Cover and allow simmering for about 20 minutes or just until the rice is tender.
• Mix in the pumpkin puree, black beans, 1 tablespoon lime juice and the rest of the cilantro. Add salt and pepper to taste and leave it simmering for about 20 minutes. If needed, add more limejuice.
• If the soup is too thick, add more broth or water. Serve hot with garnish of a tablespoon of sour cream or yogurt, adding in several toasted pumpkin seeds.