Caribbean Pumpkin & Black Bean Soup...

1 1/2 tsp. Ground Cumin

1 15 oz. can Pumpkin

1 15 oz. can Black Beans, drained

1 14 oz can unsweetened Coconut Milk

1 C. canned Vegetable Broth

4 Tbsp. Cilantro, chopped 

2 tsp. fresh Lime Juice

3/4 tsp. Lime Peel, grated

Stir the cumin in a medium saucepan over high heat for 30 seconds.  Add pumpkin, beans, coconut milk, broth and 3 Tbsp. cilantro.  Bring soup to a boil, stirring constantly.  Reduce heat to low and simmer 5 minutes to blend flavors.  Mix in lime juice and peel.  Season to taste with salt & pepper.  Ladle into bowls and top with remaining cilantro.

(I tasted this at a church dinner spotlighting soups in homemade bread bowls.  It is very different, but delicious.  Serve with cornbread.)