Sopa de Pepitas (Pumpkin Seed Soup)

In a small bowl combine 2 cups of the broth and the pumpkin seeds. Cover and chill 12 to 24 hours (do not drain).

Heat a dry griddle or skillet over medium heat. Add chile peppers; toast 3 minutes or until fragrant and slightly darkened, turning frequently.

In a medium saucepan heat oil over medium heat. Add onion and garlic; cook 5 minutes or until onion is tender, stirring occasionally. Add salt and coriander; cook and stir 30 seconds more.

In a blender or food processor combine pumpkin seeds with soaking liquid, chile peppers, onion mixture, remaining 2 cups broth, and half of the beans. Cover and blend or process 3 to 5 minutes or until smooth. Return to saucepan; stir in remaining beans. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes to allow flavors to blend.

Serve soup with cilantro and/or additional toasted pumpkin seeds.