Caribbean Pumpkin Soup
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
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
Reduce heat and simmer for about 5 minutes. Stir frequently.
Add cilantro, lime juice, and desired seasonings.
Your question and comments are welcome