Thai Black Bean And Pumpkin Soup
From canned_food_fan 13 years ago
- 20 minutes to make
- Serves 6
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!
Ingredients
- 1 can (16 ounces) black beans, drained and rinsed shopping list
- 1 can (16 ounces) solid pack pumpkin shopping list
- 1 can (14 1/2 ounces) reduced-sodium chicken broth shopping list
- 1 cup canned lite coconut milk shopping list
- 1 tablespoon curry powder shopping list
- 1 teaspoon ground coriander shopping list
- 3 tablespoons canned, flaked coconut shopping list
- cilantro, for garnish shopping list
How to make it
- Preparation Time: Approximately 10 minutes
- Cook Time: Approximately 10 minutes
- Preparation:
- 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.
- Servings: 6
- 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
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