Caribbean Black Bean and Pumpkin Soup

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Caribbean Black Bean and Pumpkin Soup

Something a little different on a chilly fall day.
Servings 2


  • 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 <a href=http://www.s


  • 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.

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