12 November, 1999

Caribbean Pumpkin & Black Bean Soup | Bon Appétit

I clipped this recipe years ago hoping to duplicate the soup we enjoyed in the Bahamas. Look for the coconut milk in the Asian foods section of the grocery store.

Caribbean Pumpkin & 
Black Bean Soup ingredients
Makes 2 servings (can be doubled)
1 tsp ground cumin
1 (15-oz) can pure pumpkin puree
1 (15-oz) can black beans, drained
1 (14-oz) can light unsweetened coconut milk
1 cup canned vegetable broth
4 Tbsp chopped fresh cilantro
2 tsp fresh lime juice
3/4 tsp grated lime peel

Caribbean Pumpkin & 
Black Bean Soup Directions
In a heavy, medium saucepan, stir cumin over Medium heat for 30 seconds.

Add pumpkin, beans, coconut milk, broth and 3 Tbsp cilantro. Bring soup to boil, stirring constantly.

Reduce heat to Medium-Low and simmer for 3 minutes to blend flavors. Mix in lime juice and lime peel; season soup with salt and pepper.

Serve warm.

Page Last Modified 7 April 2015

No comments:

Post a Comment