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"Hunger is the best sauce in the world."--Cervantes

Pumpkin-Black Bean Soup Recipe

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This recipe for Pumpkin-Black Bean Soup is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp. ground cumin
1 (15 oz.) can pumpkin puree
1 (15 oz.) can black beans, drained
1 (14 oz.) can light unsweetened coconut milk
1 c. broth (chicken or veggie)
4 T. chopped parsley (can substitute cilantro)
juice from 1/2 lime
1 tsp. lime zest
1 T. hot sauce
Directions:
Directions:
Preheat pot to med-high heat. Stir cumin in pot for 30 seconds to toast. Add pumpkin, beans, coconut milk, broth and parsley. Bring soup to a boil, stirring constantly. Reduce heat to medium-
low and simmer 3 minutes. Mix in lime juice and lime peel. Serve with a sprinkle of remaining parsley.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
An orange and black soup with a Caribbean flair. Serve with pre-packaged salad, crusty bread and Jamacian beer for easy Friday night entertaining.

 

 

 

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