Thai Pumpkin and Black Bean Soup

Name: Thai Pumpkin and Black Bean Soup Recipe
Yield: 6
Ingredients: 1 tes ground cumin; 1 15 oz can pure pumpkin puree; 1 15 oz can black beans - drained; 1 14 oz can light unsweetened coconut milk; 1 cup canned vegetable or chicken broth; 4 TBL chopped cilantro; 2 teas fresh lime juice; 3/4 teas grated lime peel; 1/2 teas grated lemon peel; Boonie pepper paste to taste (from Guam or chili pepper paste)

Number of Servings: 6

Ingredients

1 tes ground cumin1 15 oz can pure pumpkin puree1 15 oz can black beans - drained1 14 oz can light unsweetened coconut milk1 cup canned vegetable or chicken broth4 TBL chopped cilantro2 teas fresh lime juice3/4 teas grated lime peel1/2 teas grated lemon peelBoonie pepper paste to taste (from Guam or chili pepper paste)

Directions

Stir Cumin in heavy med saucepan over med. heat 30 secs. Add pumpkin, beans, coconut milk, broth and 3 TBLS cilantro. Bring soup to boil, stirring constantly. Reduce heat to med-low and simmer 3 mins to blend flavors. Mix in lime juice and lime and lemon peels. Season soup with boonie or chili pepper and salt and pepper to taste. Sprinkle remaining 1 TBL cilantro on top and serve.

Serving Size: 8 oz servings, can be doubled

Number of Servings: 6

Recipe submitted by SparkPeople user IAGTOT.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 97.0
Total Fat: 1.6 g
Cholesterol: 0.8 mg
Sodium: 485.8 mg
Total Carbs: 18.4 g
Dietary Fiber: 5.9 g
Protein: 5.6 g

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