caribbean pumpkin and black bean soup

Name: Caribbean Pumpkin and Black Bean Soup
Prep time: 10 min
Cook time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 teaspoon(s) ground cumin; 1 15-oz can(s) pure pumpkin puree; 1 15-oz can(s) black beans, drained; 1 14-oz can(s) light unsweetened coconut milk; 1 cup(s) canned vegetable broth; 4 tablespoon(s) fresh cilantro, chopped; 2 teaspoon(s) fresh lime juice; 3/4 teaspoon(s) grated lime peel

4 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Sep 23, 2015

Sounds good.

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prep time 10 Min

cook time 30 Min

method Stove Top

yield 2 serving(s)

Ingredients

1 teaspoon ground cumin
1 15-oz cans pure pumpkin puree
1 15-oz cans black beans, drained
1 14-oz cans light unsweetened coconut milk
1 cup canned vegetable broth
4 tablespoons fresh cilantro, chopped
2 teaspoons fresh lime juice
3/4 teaspoon grated lime peel

How To Make caribbean pumpkin and black bean soup

Step 1

Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro.

Step 2

Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer at least 3 minutes to blend flavors.
Step 3

Mix in lime juice and lime peel. Season soup with salt and pepper.
Step 4

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