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
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.