Caribbean Pumpkin and Black Bean Soup

• 1 teaspoon ground cumin
• 1 15-ounce can pure pumpkin puree
• 1 15-ounce can black beans, drained
• 1 14-ounce can light unsweetened coconut milk
• 1 cup canned vegetable broth
• 4 tablespoons chopped fresh cilantro
• 2 teaspoons fresh lime juice
• 3/4 teaspoon grated lime peel

1. Stir cumin in heavy medium saucepan over medium heat 30 seconds.
2. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro.
3. Bring soup to boil, stirring constantly.
4. Reduce heat to medium-low and simmer 3 minutes to blend flavors.
5. Mix in lime juice and lime peel.
6. Season soup with salt and pepper.
7. Ladle soup into bowls.
8. Sprinkle with remaining 1 tablespoon cilantro.

ground cumin, pumpkin puree, black beans, coconut milk, vegetable broth, fresh cilantro, lime juice, lime peel

Taken from www.epicurious.com/recipes/food/views/caribbean-pumpkin-and-black-bean-soup-102524 (may not work)