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CARIBBEAN PUMPKIN AND BLACK BEAN SOUP

0 min Makes 2 servings; can be doubled. Main Ingredient: PUMPKIN*BLACK*BEAN Cuisine: Caribbean

Cooking: Active time: 20 min Start to finish: 5 hr (includes freezing) Start to finish: 1 day min

47

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

Nutrition Facts

per serving of Makes 2 servings; can be doubled.

Calories

500

Directions

Step 1Stir 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.

Step 2Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.

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