……………………………………………………. Baking our mark

Pumpkin Black Bean Soup October 28, 2011

This recipe, in addition to being tasty, is incredibly easy to make when you’re away from your kitchen (or feeling very lazy). I made it while away for a weekend when I didn’t have refrigeration beforehand, and didn’t have access to all my normal kitchen things (and yes, I brought all these ingredients and a pan of cornbread with me when I was on vacation).

The original recipe suggests serving with warm tortillas, but I found cornbread to be a great accompaniment.

Note: while I normally advocate adding more of whatever spices you like, this recipe is uniquely balanced as it is. Don’t add more cilantro, even if you love it.

Pumpkin Black Bean Soup 

This is supposed to be two servings, but we found that it’s more like four servings.

1 tsp cumin
1 can pumpkin puree
1 can black beans
1 can light, unsweetened coconut milk (in case you’re having a hard time finding this, check the Asian foods section of the grocery store)
1 cup vegetable broth
4 Tbs fresh cilantro
2 Tbs lime juice
3/4 tsp. lime zest

In a large saucepan, combine cumin, pumpkin, black beans, coconut milk, broth and 3 Tbs cilantro. Bring to a boil, stirring constantly. Reduce heat and simmer for 3 minutes to combine the flavors. Turn off heat, add lime juice, lime zest, and salt and pepper to taste. Garnish with remaining cilantro.


One Response to “Pumpkin Black Bean Soup”

  1. vespachick Says:

    This looks absolutely delicious!!!! I love fall and the flavors of fall…cinnamon, pumpkin, gingerbread……

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