"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pumpkin-Black Bean Soup Recipe

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This recipe for Pumpkin-Black Bean Soup, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Buhler & Leslie Bush
Added: Thursday, September 27, 2007

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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