Caribbean Black Bean and Pumpkin Soup

Submitted by admin on Mon, 08/17/2009 - 22:31
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Summary

Yield2
RecipesSide_Dishes

Description

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 lime peel

Instructions

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.