Carribbean Pumpkin Black Bean Soup

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.

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