Pumpkin And Black Bean Soup
Pumpkin & Crab Soup


Pumpkin And Black Bean Soup

2 tablespoons butter
3 teaspoon ground cumin
3 15-ounce can pure pumpkin puree
3 15-ounce can black beans, drained
3 14-ounce can light unsweetened coconut milk
5 cup canned vegetable broth
1/4 cup chopped fresh cilantro
5 teaspoons fresh lime juice
2 teaspoon grated lime peel

Stir cumin in heavy large soup pot over medium heat 30 seconds. Add
pumpkin, celery, scallion, beans, coconut milk, broth and 3/4 of the
cilantro. Bring soup to boil, stirring constantly. Reduce heat to
medium-low and simmer 6 minutes to blend flavors. Mix in lime juice and
lime peel. Season soup with salt and pepper to taste Ladle soup into
bowls(?)*. Sprinkle with remaining cilantro.

Makes 6+ servings;

*A neat serving suggestion; hollow out a nice pumpkin (or several small
ones for
individuals servers) heat in a 350 oven for 15 to 20 minutes.



Pumpkin & Crab Soup

Serves 6-8.

Small pumpkin approx 3 lbs (or substitute with 24 oz. can of pumpkin)
6 cups chicken stock
1 large onion, sliced
3 tablespoon olive oil
1 teaspoon cumin seeds
1/2 teaspoon nutmeg
1/2 teaspoon paprika
1 /2 teaspoon cayenne pepper
1 teaspoon dried basil or dill
1/2 teaspoon salt
3/4 lb. crab meat cut up in 1/2 inch pieces (imitation crab meat works
fine
too)
4 oz. heavy cream (optional)
freshly ground pepper to taste

If you are using fresh pumpkin, cut it up in pieces leaving the skin on
and bake on a cookie sheet in the oven for 45 minutes at 350 F. Remove the
flesh from the skin and keep on hand. Heat the oil in a skillet and add
the onion. Saute for 5-8 minutes. Add the cumin, nutmeg, paprika, cayenne,
and basil or dill. Stir for a minute. Pour in the chicken stock and add
pumpkin. Simmer covered for 15-20 minutes. Puree the soup in a blender in
batches. Return soup to pot. Add the crab meat and simmer the soup for 3-5
minutes. Add cream and stir. Serve with freshly ground pepper to taste.

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