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Caribbean Black Bean Pumpkin Soup over White Rice

Ingredients

  • 1 t olive oil
  • 1 t ground cumin
  • 1 t ground coriander
  • 1 t allspice
  • 1/2 t cloves
  • 1/2 t cinnamon
  • 1/2 t black pepper
  • 1/2 t nutmeg
  • 1 t dried basil
  • 1 t thyme
  • 1 t ground ginger
  • 1 t mild chile powder
  • 1/2- 1 t salt, to taste
  • 1 T sugar
  • 1 15-ounce can pumpkin puree (1 1/2 cups)
  • 1 15-ounce can black beans, rinsed and drained (1 1/2 cups)
  • 2 cups vegetable broth
  • 4 T shredded fresh cilantro
  • 2 t fresh lime juice
  • zest of 1 lime
  • 1 cup fresh cooked white rice (jasmine or basmati work well)
  • fresh lime wedges
  1. Heat oil in a large heavy saucepan over medium heat.
  2. Add all spices and stir until fragrant, about 1 minute. Add salt, sugar, pumpkin, beans, broth, and 3 T of the cilantro. Bring to a boil, stirring constantly. Reduce heat to medium low and simmer 3-5 minutes to meld flavors.
  3. Remove from heat, stir in lime juice and lime zest. Blend in pot with an immersion blender until smooth, alternately, pour soup into a blender and puree until smooth, then return to pot. Add additional salt and pepper to taste. Ladle soup into bowls over white rice to serve, topping with remaining 1 T cilantro.
  4. Serve with additional lime wedges to squeeze into soup.

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