| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables |
Caribbean |
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Ground cumin |
| 1 |
cn |
Pure pumpkin puree; (15-ounce) |
| 1 |
cn |
Black beans; drained (15-ounce) |
| 1 |
cn |
Light unsweetened coconut milk; (14-ounce) |
| 1 |
c |
Canned vegetable broth |
| 4 |
tb |
Chopped fresh cilantro |
| 2 |
ts |
Fresh lime juice |
| 3/4 |
ts |
Grated lime peel |
INSTRUCTIONS
Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add
pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro. Bring
soup to boil, stirring constantly. Reduce heat to medium-low and
simmer 3 minutes to blend flavors. Mix in lime juice and lime peel.
Season soup with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.
Makes 2 servings; can be doubled.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 673 Calories (kcal); 3g Total Fat; (4% calories from
fat); 42g Protein; 123g Carbohydrate; 0mg Cholesterol; 15mg Sodium
Food Exchanges: 8 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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