Ingredients

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

Instructions

1. Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro. Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer 3 minutes to blend flavors. Mix in lime juice and lime peel. Season soup with salt and pepper.
2. Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.