Caribbean Black Bean and Pumpkin Soup

Caribbean Black Bean and Pumpkin Soup

Prep Time: 0

Yield: 2

Something a little different on a chilly fall day.

Ingredients

  • 1 teaspoon ground cumin
  • 1 15-ounce can pure pumpkin puree
  • 1 15-ounce can black beans, drained
  • 1 14-ounce can light unsweetened coconut milk
  • 1 cup canned vegetable broth
  • 4 tablespoons chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • 3/4 teaspoon grated

Instructions

  1. Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro. Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer 3 minutes to blend flavors. Mix in lime juice and lime peel. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.
    Makes 2 servings; can be doubled.
http://www.culinarycafe.com/2009/08/17/caribbean-black-bean-and-pumpkin-soup-2/