Thai Black Bean and Pumpkin Soup

Name: Thai Black Bean and Pumpkin Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 , 6 serving(s)
Ingredients: 1 (16 ounce) can black beans, drained and rinsed; 1 (16 ounce) can solid pack pumpkin; 1 (14 1/2 ounce) can reduced-sodium chicken broth; 1 cup canned light coconut milk; 1 tablespoon curry powder; 1 teaspoon ground coriander; 3 tablespoons canned flaked coconut; cilantro, for garnish

Submitted by Chef #1365024

"Flavored with coconut milk, curry powder, coriander and cilantro this black bean-pumpkin soup is a fabulous addition to any meal. Canned beans deliver protein and fiber; pumpkin is a terrific source of vitamin A!"

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Ready In:: 20mins
Ingredients:: 8
Serves:: 6

ingredients

1 (16 ounce) can black beans, drained and rinsed
1 (16 ounce) can solid pack pumpkin
1 (14 1/2 ounce) can reduced-sodium chicken broth
1 cup canned light coconut milk
1 tablespoon curry powder
1 teaspoon ground coriander
3 tablespoons canned flaked coconut
cilantro, for garnish

directions

Heat the beans, pumpkin, chicken broth, coconut milk, curry powder and coriander in a medium saucepan over a medium high heat; simmer for 5 minutes, stirring often.
Meanwhile, toast the coconut by tossing it in a dry skillet on medium heat for about 2 minutes or by toasting on a baking sheet 350ºF oven for about 5 minutes.
Garnish the soup with a sprinkle of the toasted coconut and fresh chopped cilantro.
Nutritional Information Per Serving:
Calories 130; Total fat 3.5g; Saturated fat 2.5g; Cholesterol 0mg; Sodium 350mg; Carbohydrate 20g; Fiber 8g); Protein 7g; Vitamin A 230%DV*; Vitamin C 0%DV; Calcium 4%DV; Iron 10%DV * Daily Value.