Caribbean Pumpkin and Black Bean Soup

My cousin Rosalee posted this recipe on her Facebook account several years ago and her friends quickly commented with their glowing recommendations of how much they love this soup. I figured I’d give it a try and it quickly became one of my favorite meals. I can’t believe it’s taken me this long to share it here! It's full of pumpkin and yet it has a combination of flavors that makes it not quite pumpkin-y. It’s truly amazing.

This soup could not be easier to make and it takes less than 30 minutes, start to finish. If you can open a can and chop an herb, you have the skills to make it. Plus, almost everything is shelf-stable, so doesn’t require a big trip to the grocery store. I always stock up on pumpkin puree in the fall when it’s dirt cheap because it can be hard to find the rest of the year. I also almost always double the recipe because it’s so easy to make and reheats easily for leftovers.

The best part about this soup is that it’s vegan and gluten-free, which makes it a great soup for serving groups of people that might have dietary restrictions. Whenever possible, I like to serve everyone the same thing, rather than offering vegan friends a separate but equal option. This soup is such a crowd pleaser that it makes everyone happy!

Caribbean Pumpkin and Black Bean Soup

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 3 servings
Difficulty: Easy
 

Ingredients: 
1 tsp. ground cumin
1 (15oz) can pure pumpkin puree
1 (15oz) can black beans, slightly drained
1 (15oz) can light unsweetened coconut milk
1 cup vegetable broth
4 tablespoons chopped cilantro (1/2 bunch)
2 tsp. fresh lime juice (1/2 big lime) 
3/4 tsp. grated lime peel (1/2 big lime)
salt and pepper, to taste

Directions:
1. Stir cumin in a medium saucepan over medium heat for 30 seconds.
2. Add pumpkin, beans, coconut milk, and broth and bring to boil, stirring constantly.
3. Reduce heat to medium-low, add cilantro, and simmer for 3 minutes to blend flavors.
4. Mix in lime juice and peel, season soup with about 1 tsp each, salt and pepper.
5. Ladle soup into bowls and sprinkle with remaining cilantro. Best served with warm bread.