Toast the pepitas. Add the pepitas and ancho chile powder to a skillet. Cook over medium-high heat until the pepitas are toasted. Stir frequently to avoid burning and ensure pepitas are well-coated with chile powder.
Make the soup. Add all ingredients to a blender. Puree until smooth. Transfer the soup to a pot and gently heat through. Stir periodically. Serve warm topped with the toasted pepitas.
NOTE: If you using drained, canned beans, you'll need more vegetable broth. Adjust to the desired consistency.
Recipe by Marisa Moore, Registered Dietitian Nutritionist