Tuesday, October 14, 2008

Easy Soup Recipe: Caribbean Pumpkin Soup

As much as I love being a party girl, I enjoy spending equal amount time being a domestic goddess trying out new recipes. This pumpkin soup recipe I got from my aunt is delicious and easy to do. It's a great vegetable soup that can go as an appetizer or as the meal. Serve with salad and bread for a quick meal on a chilly day.


1 cup chopped onion
1 cup chopped red pepper
1 tbsp minced garlic
1 tsp ground cumin
2 1/2 cups vegetable broth
1 (15 oz) can of 100% pumpkin puree
1 (15 oz) can of black beans (rinsed)
1 (15 oz) can of diced tomatoes (drained)
salt and pepper


1. Add oil to the bottom of a 2-quart saucepan over medium heat.
2. Saute the chopped onion and red pepper for about 5 minutes, until vegetables are tender.
3. Sir in minced garlic and ground cumin. Cook 1 minute, then stir in vegetable broth, pumpkin puree, black beans, diced tomatoes and salt and pepper to taste. Bring to a boil; reduce heat, cover and simmer 5 minutes to blend flavors.
4. Garnish with cilantro, sour cream and/or plantain chips.

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