ASIAN PUMPKIN AND BLACK BEAN SOUP

Black beans and pumpkin purée form the backbone of this hearty soup. Curry, ginger and coriander give it some spice to warm up bellies on a chilly fall night.

Yield: Serves 4.

ASIAN PUMPKIN AND BLACK BEAN SOUP

Ingredients

  • 1 can (19 oz/540 mL) black beans, rinsed and drained
  • 1 can (14 oz/398 mL) pumpkin
  • 1 can (13.5 oz/400 mL) light coconut milk
  • 1 can (10 oz/284 mL) chicken broth
  • 1 tbsp curry powder
  • 1/2 tsp ground coriander
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 2 tbsp fresh lime juice
  • Sliced green onion*

Directions

  1. Combine black beans, pumpkin, coconut milk, chicken broth, curry powder, coriander, ginger and salt in a large saucepan. Bring to a boil over medium heat.
  2. Reduce heat and simmer, uncovered, stirring frequently, for 5 minutes. Stir in lime juice. Serve topped with green onion.
Nutritional analysis per serving:

220 calories, 6.9 g fat, 11.5 g protein, 32.2 g carbohydrate, 11 g fibre, 439 mg sodium

*Ingredient not included in nutritional analysis.