Carribbean Pumpkin Black Bean Soup: Difference between revisions
From YoungHerculesWiki
⧼monobook-jumptonavigation⧽⧼monobook-jumptosearch⧽
| Line 13: | Line 13: | ||
== Instructions == | == 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. | * 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 == | == Pictures == | ||
Latest revision as of 12:03, 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
None yet!
