Pumpkin & Black Bean Soup

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2 sugar pie pumpkins, each about 4 pounds, or 1 large baking pumpkin

3 cups chicken broth

2 tablespoons butter, cut into bits

2 teaspoons olive oil

1 yellow onion, chopped

2 cloves garlic, minced

2 tablespoons minced fresh thyme leaves

1/2 teaspoon dried savory

2 dried Anaheim chiles

2 teaspoons kosher or sea salt

3 cups fully cooked black beans (if using canned, thoroughly rinse and drain)

-- About 2 cups water

-- Kosher salt and freshly ground pepper to taste

1/2 cup crema or sour cream, for garnish

2 sweet red Italian or bell peppers, seeded and minced, for garnish

1/2 cup chopped cilantro leaves, for garnish

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