CARIBBEAN PUMPKIN SOUP

CARIBBEAN PUMPKIN SOUP image

Yield 5

Number Of Ingredients 14

1 Tablespoon extra virgin olive oil
1 small onion, chopped
1 yellow bell pepper, chopped
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon ground chipotle chile
1 15 ounce can black beans, rinsed and drained
1 15 ounce can pinto beans, rinsed and drained
1 15 ounce can pure pumpkin
1 13.5 ounce can coconut milk
1 cup Not Chik'n broth (or vegetable broth)
4 heaping tablespoons cilantro, chopped
juice of 1 small lime
salt, freshly ground black pepper, hot salt, and/or hot sauce to taste

Steps:

Caribbean Pumpkin Soup Serves 4-6 1 Tablespoon extra virgin olive oil 1 small onion, chopped 1 yellow bell pepper, chopped 3 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground chipotle chile 1 15 ounce can black beans, rinsed and drained 1 15 ounce can pinto beans, rinsed and drained 1 15 ounce can pure pumpkin 1 13.5 ounce can coconut milk 1 cup Not Chik'n broth (or vegetable broth) 4 heaping tablespoons cilantro, chopped juice of 1 small lime salt, 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.