Pumpkin Soup

Name: Pumpkin Soup Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 2 cup Pumpkin canned without salt; 2 cup 365 Organic Light Coconut Milk (by UZIMAA); .75 cup chopped Onions raw; 1 serving Yellow Bell Pepper 1 serving equals 1.8 oz or about 10 strips; 2 clove Garlic; 3 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth 1 cup; 1 cup Beans - Bush's Black Beans Reduced Sodium; 2 medium whole (2-3/5 dia) Tomatoes red ripe raw year round average; 100 gram(s) GARBANZO BEAN (by *CLAUDIA*); 1 lime yields Lime Juice; 3 tbsp Parsley dried; 1 tsp Cumin seed; 2 tbsp Cilantro raw; 0.5 cup Dole Pineapple Tidbits 100% Pineapple Juice; 3 tbsp Curry powder; 2 tsp Turmeric ground

Minutes to Prepare: 5
Minutes to Cook: 30

Number of Servings: 4

Ingredients

2 cup Pumpkin, canned, without salt 2 cup 365 Organic Light Coconut Milk (by UZIMAA) .75 cup, chopped Onions, raw 1 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips 2 clove Garlic 3 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup 1 cup Beans - Bush's Black Beans Reduced Sodium 2 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average 100 gram(s) GARBANZO BEAN (by *CLAUDIA*) 1 lime yields Lime Juice 3 tbsp Parsley, dried 1 tsp Cumin seed 2 tbsp Cilantro, raw 0.5 cup Dole Pineapple Tidbits 100% Pineapple Juice 3 tbsp Curry powder 2 tsp Turmeric, ground

Directions

saut� the vegetables until they start to become translucent. Add everything else. Bring to a boil for a few minutes. Serve. The coconut may separate from the pumpkin - and that is okay.

Serving Size:�1 bowl

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 281.7
Total Fat: 9.1 g
Cholesterol: 0.0 mg
Sodium: 246.4 mg
Total Carbs: 45.1 g
Dietary Fiber: 11.1 g
Protein: 8.2 g

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