Appetizers / Soups / Salads

Thai Pumpkin and Black Bean Soup takes several minutes to prepare.

Thai Pumpkin and Black Bean Soup takes several minutes to cook.

Thai Pumpkin and Black Bean Soup makes 6 servings.

The ingredients for Thai Pumpkin and Black Bean Soup are:

1 tes ground cumin
1 15 oz can pure pumpkin puree
1 15 oz can black beans - drained
1 14 oz can light unsweetened coconut milk
1 cup canned vegetable or chicken broth
4 TBL chopped cilantro
2 teas fresh lime juice
3/4 teas grated lime peel
1/2 teas grated lemon peel
Boonie pepper paste to taste (from Guam or chili pepper paste)

Here is how you make Thai Pumpkin and Black Bean Soup:

Stir Cumin in heavy med saucepan over med. heat 30 secs. Add pumpkin, beans, coconut milk, broth and 3 TBLS cilantro. Bring soup to boil, stirring constantly. Reduce heat to med-low and simmer 3 mins to blend flavors. Mix in lime juice and lime and lemon peels. Season soup with boonie or chili pepper and salt and pepper to taste. Sprinkle remaining 1 TBL cilantro on top and serve.Serving Size: 8 oz servings, can be doubledNumber of Servings: 6Recipe submitted by SparkPeople user IAGTOT.

The nutritional information for Thai Pumpkin and Black Bean Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 97.0

• Total Fat: 1.6 g
• Cholesterol: 0.8 mg
• Sodium: 485.8 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 5.9 g
• Protein: 5.6 g