Home Business Tips

Caribbean Pumpkin and Black Bean Soup

• 1 ts Ground cumin
• 1 cn Pure pumpkin puree; (15-ounce)
• 1 cn Black beans; drained (15-ounce)
• 4 tb Chopped fresh cilantro
• 2 ts Fresh lime juice
• 1 cn Light unsweetened coconut milk; (14-ounce)
• 1 c Canned vegetable broth
• 3/4 ts Grated lime peel

Stir cumin over medium heat medium saucepan for 30 seconds. Add beans, pumpkin, broth, coconut milk, and 3 tablespoons the cilantro. Stirring constantly, bring soup to boil. Simmer 3 minutes on Reduced heat medium-low to blend flavors. Mix in lime peel and lime juice. Salt and pepper to taste.

Put soup in bowls with a ladle. Garnish with the remaining cilantro.

Makes enough for about 2 servings; can be doubled if you have more guests.

Pamered Chef's Recipes 2005-10-03 Home Business Tips