Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian
|
Home > Side Dishes
Caribbean Black Bean and Pumpkin Soup
Something a little different on a chilly fall day.
Serves: 2
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
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.
|
|
Book Store
Bulletin
Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques
Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy
|
