Carribbean Pumpkin Black Bean Soup by Tern

1 tsp ground cumin
1 15-oz can Pumpkin Puree
1 15-oz can Black Beans, drained
1 14-oz can coconut milk, unsweetened
1 cup chicken or vegetable stock
4 TBS cilantro, chopped
2 tsp lime juice, freshly squeezed
tsp lime zest, freshly grated.

Stir cumin in heavy medium saucepan over medium heat for 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tbs cilantro. Bring soup to a boil, stirring constantly. Reduce heat to medium-low, mix in lime juice and lime zest, and simmer 3 minutes to blend flavors. Season with salt and pepper, garnish with remaining cilantro, and serve.

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