Caribbean Pumpkin Black Bean Soup

This recipe hails from my sister-in-law. It's another one of those great recipes that sounds weird and tastes delicious. I definitely recommend adding the coconut milk (get the light kind) and the shredded coconut, even though it's a teensy bit naughty.

Caribbean Pumpkin Black Bean Soup
Source: Catherine Hess

1/2 large onion, chopped
4 cloves garlic
1 (14.5 oz.) can diced tomatoes
2 (15 oz.) cans black beans, drained and rinsed
2 C. broth (vegetable or chicken)
1 T. lemon juice
1 1/2 C. canned pumpkin
1/2 (20 oz.) can pineapple tidbits, drained
1/2 C. shredded, sweetened coconut
1 tsp. curry
1/2 tsp. cumin
1/2 tsp. salt or to taste
1/4 tsp. pepper or to taste
1 can lite coconut milk
Chopped cilantro, optional
Tortilla chips, optional

1. Saute garlic and onion in a large pot sprayed with non-stick spray.

2.Add tomatoes and black beans.

3. Mix broth with lemon juice and pumpkin and add. Bring to a slow boil.

4. Add pineapple, coconut, and seasonings, heat through and adjust seasonings to taste.

5. Add coconut milk just before serving and heat through. Serve with cilantro and tortilla chips if desired.