Thai Black Bean and Pumpkin Soup

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!

• Ready In: 20 mins
• Serves: 6
• Yields: 6

Ingredients

• 1 (16 ounce) can black beans, drained and rinsed
• 1 (16 ounce) can solid pack pumpkin
• 1 (14 1/2ounce) 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.