Black Bean Caribbean Pumpkin Soup
St. Anthony's Catholic Church recipe that we used during lent, from Mishon.
Yields about ?.
Ingredients
| Ingredients | |
|---|---|
| 2 C | pumpkin pureed |
| 1 TBSP | coconut oil |
| 1 | yellow onion |
| 2 cloves | garlic (minced) |
| 1 TBSP | cumin |
| 1 tsp | salt |
| 1/2 tsp | cayenne (optional) |
| 1/2 tsp | cinnamon |
3 Cups |
cooked or canned black beans |
| 2 large | tomatoes (or 1 can diced tomatoes) |
| 1 cup | full fat canned coconut milk |
| 3 Cups | low sodium veg broth |
| 1 | Jalapeno chopped (opt) |
Preparation
- Heat large pot over medium heat. Add oil. Saute onions until translucent. Add garlic, cumin, salt, cayenne and cinnamon. Stir for 2 minutes.
- Add black beans, pumpkin, tomatoes, coconut milk and veg broth to the pot. Simmer 10 minutes. allowing flavors to marry and ingredients to soften.
Garnish with cilantro, roasted pumpkin seeds, avacado, sour cream... jalapeno diced & fresh