Caribbean Pumpkin Soup
HERE IS A SUNNY, PANTRY-FRIENDLY SOUP TO GET YOU THROUGH THE BUSY
holidays or any time you start longing for a little tropical spice. Our Caribbean Pumpkin Soup is a richly-flavored, vegan, antioxidant-dense meal in a bowl that you can savor for lunch or dinner. Pair it with our chewy, crusty breadsticks for a delicious vegetarian meal that will nourish you and those around your table (see Gluten-Free Baking column on this website).
CARIBBEAN PUMPKIN SOUP
Recipe can be doubled
1 tablespoons olive oil
2 teaspoons minced garlic
1 cup chopped onion
1 cup chopped green pepper
1 tablespoon ground cumin
1-2 teaspoons allspice
1 15 ounce can pumpkin purée
1 can coconut milk (about 13.5 ounces)
2 cups low sodium vegetable broth*
1 15.5 ounce can black beans, drained and rinsed
3 tablespoons molasses
1 tablespoon fresh lime juice
½ cup chopped fresh cilantro
Pinch of cayenne
Salt and freshly ground black pepper
- Heat olive oil in a heavy medium saucepan (3 - 4 quarts) over medium-high heat. Add garlic and onion and sauté for 5 minutes. Add green pepper and sauté for 5 minutes more over medium heat until vegetables are soft.
- Turn heat to high and add cumin and allspice. Stir continuously for 1 minute.
- Add pumpkin purée, coconut milk, chicken broth, black beans, and molasses and stir to combine. Bring to a boil and reduce heat; cover pan and simmer for 30 minutes. Add lime juice, cilantro, cayenne, salt, and pepper to taste. Serve hot.
Soup can be made ahead and stored in refrigerator for up to three days a tightly-sealed container. Leftovers can be stored in refrigerator for up to three days. Rewarm over medium-high heat.
*You can use chicken broth for a non-vegetarian soup.
©2010 by Claudia Pillow and Annalise Roberts
Gluten–Free Cooking Archive