Thai Black Bean and Pumpkin Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 (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:
1. 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.
2. 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.
3. Garnish the soup with a sprinkle of the toasted coconut and fresh chopped cilantro.
4. Nutritional Information Per Serving:.
5. 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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