Caribbean Pumpkin Black Bean Soup
- Number of Servings: 8
Ingredients
Makes 2 Servings - recipe doubles or triples easily1 t olive oil1 t ground cumin1/2 t cloves1/2 t cinnamon1/2 t nutmeg1 t ground ginger1 t mild chile powder1/2- 1 t salt, to taste1 T sugar1 15-ounce can pumpkin puree (1 1/2 cups)1 15-ounce can black beans, rinsed and drained (1 1/2 cups)2 cups vegetable broth4 T shredded fresh cilantro2 t fresh lime juice (do not use bottled!)zest of 1 limefresh lime wedges - have plenty!
Heat oil in a large heavy saucepan over medium heat. Add all spices and stir until fragrant, about 1 minute. Add salt, sugar, pumpkin, beans, broth, and 3 T of the cilantro. Bring to a boil, stirring constantly. Reduce heat to medium low and simmer 3-5 minutes to meld flavors.
Remove from heat, stir in lime juice and lime zest. Pour soup into a blender and puree until smooth, then return to pot. Add additional salt and pepper to taste.
Ladle soup into bowls over white rice to serve, topping with remaining 1 T cilantro. Serve with additional lime wedges to squeeze into soup (essential for the best flavor).
Number of Servings: 8
Recipe submitted by SparkPeople user MLEBLANC.
Remove from heat, stir in lime juice and lime zest. Pour soup into a blender and puree until smooth, then return to pot. Add additional salt and pepper to taste.
Ladle soup into bowls over white rice to serve, topping with remaining 1 T cilantro. Serve with additional lime wedges to squeeze into soup (essential for the best flavor).
Number of Servings: 8
Recipe submitted by SparkPeople user MLEBLANC.
Nutritional Info Amount Per Serving
- Calories: 175.6
- Total Fat: 3.9 g
- Cholesterol: 1.3 mg
- Sodium: 1,430.9 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 7.6 g
- Protein: 12.0 g
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