Ingredients
1 can (16 ounces) black beans, drained and rinsed
1 can (16 ounces) solid pack pumpkin
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 cup canned lite coconut milk
1 tablespoon curry powder
1 teaspoon ground coriander
3 tablespoons canned, flaked coconut
Cilantro, for garnish
Preparation
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.
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.
Garnish the soup with a sprinkle of the toasted coconut and fresh chopped cilantro.
Nutritional Information Per Serving: 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
