In large saucepan or Dutch oven, cook onion in oil over medium heat 5 minutes, stirring occasionally. Stir in garlic and ginger; cook and stir 1 minute. Stir in curry powder, chipotle chili and adobo sauce; cook and stir 30 seconds. Stir in broth and sweet potato. Cover; simmer 5 to 8 minutes or until sweet potato is tender. Stir in coconut milk and pumpkin. Simmer uncovered 5 minutes, stirring occasionally. Stir in black beans and cook until heated. Season with salt to taste. Top each serving with radishes, cilantro and lime wedges to squeeze over soup.

Tips: You can substitute lite coconut milk; the consistency will be a little thinner. For less heat, reduce the amount of chipotle chili and adobo sauce.