Recipe information
Yield
Makes 2 Servings
Ingredients
1
teaspoon ground cumin
1
15-ounce can pure pumpkin puree
1
15-ounce can black beans, drained
1
14-ounce can light unsweetened coconut milk
1
cup canned vegetable broth
4
tablespoons chopped fresh cilantro
2
teaspoons fresh lime juice
3
/4 teaspoon grated lime peel
Need to make a substitution?
Preparation
Step 1
Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro. Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer 3 minutes to blend flavors. Mix in lime juice and lime peel. Season soup with salt and pepper.
Step 2
Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.