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Print this Recipe    Pumpkin Bean Soup

Caribbean Pumpkin & Black Bean Soup

1 teaspoon ground cumin
15-ounce can pure pumpkin puree (I used a white pumpkin)
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

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.

Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.

Makes 2 servings; can be doubled.

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