Carribbean Pumpkin Black Bean Soup: Difference between revisions
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== Ingredients == | == Ingredients == | ||
1 tsp ground cumin | * 1 tsp ground cumin | ||
1 15-oz can Pumpkin Puree | * 1 15-oz can Pumpkin Puree | ||
1 15-oz can Black Beans, drained | * 1 15-oz can Black Beans, drained | ||
1 14-oz can coconut milk, unsweetened | * 1 14-oz can coconut milk, unsweetened | ||
1 cup chicken or vegetable stock | * 1 cup chicken or vegetable stock | ||
4 TBS cilantro, chopped | * 4 TBS cilantro, chopped | ||
2 tsp lime juice, freshly squeezed | * 2 tsp lime juice, freshly squeezed | ||
¾ tsp lime zest, freshly grated. | * ¾ tsp lime zest, freshly grated. | ||
== Instructions == | == Instructions == | ||
Revision as of 11:02, 19 January 2014
Recipe
This recipe was contributed to the Young Hercules University by cadet Tern.
Ingredients
- 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
- ¾ tsp lime zest, freshly grated.
Instructions
- 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.
Pictures
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