Zupas Caribbean Pumpkin Coconut Soup

• 2 Tablespoons Butter
• 1 clove Garlic, Minced
• 1/2 whole Yellow Onion, Finely Diced
• 1 cup Pumpkin Puree
• 12 ounces, fluid Vegetable Broth
• 12 ounces, fluid Regular Coconut Milk
• 12 ounces, fluid Lite Coconut Milk
• 1/2 teaspoons Nutmeg
• 1/2 teaspoons Ginger
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Chili Powder
• 1 whole Roma Tomato, Cut Into Small Cubes
• 6 ounces, weight Crushed Pineapple, Drained
• 1 whole Potato, Cooked And Chopped Into Small Cubes
• 12 ounces, weight Canned Black Beans, Drained And Rinsed
• Salt And Pepper, to taste
• Chopped Macadamias, Shredded Coconut For Garnish (optional)

1. In a large saucepan, melt the butter over medium heat. Add the garlic and onion, cook until onion is tender. Add the pumpkin, broth, coconut milks and spices and heat until boiling. Then add in tomatoes, pineapple, potatoes and beans and cook for just a few minutes, until tomatoes become tender.
2. Remove from heat and serve garnished with macadamia nuts and coconut if desired.
3. Optional: Once the soup has cooked completely, I put the soup into a blender or food processor and pulse for 15-30 seconds or until mixture is smooth to slightly coarse. Careful, hot foods can burn so don't put too much into your blender at one time. Yes, I do this so I don't taste the beans so much. I am a baby about beans.
4. Storage: You can store the soup in the fridge for a couple of days, or freeze it too. While it will still taste great once you reheat it, it may be a little grainy because of the coconut milk.

butter, clove garlic, yellow onion, pumpkin puree, vegetable broth, milk, coconut milk, nutmeg, ginger, cinnamon, ubc, tomato, pineapple, black beans, salt

Taken from tastykitchen.com/recipes/soups/zupas-caribbean-pumpkin-coconut-soup/ (may not work)