Caribbean Pumpkin and Black Bean Soup

1 ts Ground cumin
1 cn Pure pumpkin puree; (15-ounce)
1 cn Black beans; drained (15-ounce)
1 cn Light unsweetened coconut milk; (14-ounce)
1 c Canned vegetable broth
4 tb Chopped fresh cilantro
2 ts Fresh lime juice
3/4 ts Grated lime peel

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.

Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.

Makes 2 servings; can be doubled.

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