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.