Caribbean Pumpkin and Black Bean Soup Recipe

Caribbean Pumpkin and Black Bean Soup Recipe

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