Name: Caribbean Pumpkin & Black Bean Soup
Ingredients: 1 teaspoon ground cumin; 15-ounce can pure pumpkin puree (I used a white pumpkin); 15-ounce can black beans, drained; 1 14-ounce can light unsweetened coconut milk; 1 cup canned vegetable broth; 4 tablespoon chopped fresh cilantro; 2 teaspoon fresh lime juice; 3/4 teaspoon grated lime peel

Caribbean Pumpkin & Black Bean Soup

Ingredients

1 teaspoon ground cumin
15-ounce can pure pumpkin puree (I used a white pumpkin)
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.