speaking of pumpkins...granted i used the canned variety, but it's pumpkin, nonetheless, that makes this soup so delicious and quite tastey for the fall, cool crispy weather.
this pumpkin soup is really really easy and just as tastey.
ingredients:
2 teaspoon ground cumin
2 teaspoon of paprika
2-15 ounce can pure pumpkin puree
2-15 ounce can black beans, drained
2-14 ounce can light unsweetened coconut milk
2 cups vegetable broth
1/8 teaspoon of cayenne, omit or use less if you don't like spicy
1/4 cup chopped fresh cilantro...i used basil
4 teaspoons fresh lime juice...more to taste, i threw in an extra splash or two....i used lemon juice
1-1/2 teaspoon grated lime peel...i used lemon peel
stir cumin and paprika in heavy medium saucepan over medium heat 30 seconds. add pumpkin, beans, coconut milk, broth, cayenne and 3 tablespoons basil. 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 basil. serve up with some crusty bread...delish.
this makes quite a bit of soup....so freeze some if you wish. we ate ours til it was all gone. i might have to make another round of this tomorrow....SUPER SUPPER!
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i adapted this recipe from here, it has a 3 spoon rating here, that's a lie!!
