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Christian Vegetarian Association Presents:
Take Heart!

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.

Your question and comments are welcome

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