Caribbean Pumpkin Soup
- Number of Servings: 6
Ingredients
1 Tablespoon extra virgin olive oil1 small onion, chopped1 yellow bell pepper, chopped3 cloves garlic, minced2 teaspoons ground cumin1 teaspoon ground chipotle chile1 15 ounce can black beans, rinsed and drained1 15 ounce can pinto beans, rinsed and drained1 15 ounce can pure pumpkin1 13.5 ounce can coconut milk1 cup Not Chik'n broth (or vegetable broth)4 heaping tablespoons cilantro, choppedjuice of 1 small limesalt, freshly ground black pepper, hot salt, and/or hot sauce to taste
In a large pot, heat oil over medium heat. Saute onions and bell pepper for about 6 minutes, until tender. Add garlic, cumin, and ground chipotle. Saute about 30 seconds. Add black beans, pintos, pumpkin, coconut milk, and broth. Bring to a boil. Reduce heat and simmer for about 5 minutes. Stir frequently. Add cilantro, lime juice, and desired seasonings.
Adapted from Epicurious
Number of Servings: 6
Recipe submitted by SparkPeople user KALKEMA.
Adapted from Epicurious
Number of Servings: 6
Recipe submitted by SparkPeople user KALKEMA.
Nutritional Info Amount Per Serving
- Calories: 181.7
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 447.1 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 7.9 g
- Protein: 7.8 g
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