Name: Caribbean Pumpkin and Black Bean Soup
Yield: Makes 2 servings; can be doubled
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

Start with vegetable sticks and dip from the supermarket. Warm tortillas and a plate of sliced red onion, orange and avocado are nice sides. To end, sprinkle rum and brown sugar over fresh pineapple chunks. Look for the coconut milk in the Asian foods section of the grocery store.

Recipe information

Yield
Makes 2 servings; can be doubled

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

Preparation

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

TagsSoup Soup/Stew Caribbean Black Bean Bean and Legume Vegetable Pumpkin Squash Coconut Milk Main Lunch Dinner Vegetarian Vegan Gluten Free Dairy Free Quick Easy Weeknight Meals Simmer Bon Appétit

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