Caribbean Pumpkin and Black Bean Soup

Caribbean Pumpkin and Black Bean Soup
Caribbean Pumpkin and Black Bean Soup
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 2 servings; can be doubled
Central American/Caribbean Soup/Stew Bean Vegetarian Quick & Easy Dinner Lunch Pumpkin Fall Healthy Vegan Bon Appétit
  • 1 teaspoon ground cumin
  • 2 teaspoons fresh lime juice
  • 4 tablespoons chopped fresh cilantro
  • Carbohydrate 61 g(20%)
  • Fat 44 g(67%)
  • Fiber 21 g(85%)
  • Protein 20 g(39%)
  • Saturated Fat 38 g(190%)
  • Sodium 805 mg(34%)
  • Calories 670

Preparation 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.

Preparation 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.

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