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Pumpkin, coconut and spice are jazzed up with black beans and the flavors of the Caribbean. This soup is so good you won’t want to pass it up!
In a large saucepan, melt the butter over medium heat. Add the garlic and onion, cook until onion is tender. Add the pumpkin, broth, coconut milks and spices and heat until boiling. Then add in tomatoes, pineapple, potatoes and beans and cook for just a few minutes, until tomatoes become tender.
Remove from heat and serve garnished with macadamia nuts and coconut if desired.
Optional: Once the soup has cooked completely, I put the soup into a blender or food processor and pulse for 15-30 seconds or until mixture is smooth to slightly coarse. Careful, hot foods can burn so don’t put too much into your blender at one time. Yes, I do this so I don’t taste the beans so much. I am a baby about beans.
Storage: You can store the soup in the fridge for a couple of days, or freeze it too. While it will still taste great once you reheat it, it may be a little grainy because of the coconut milk.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!