Zupas Carribean Pumpkin Coconut Soup
Zupa's deli and cafe only serves this delicious soup in October--but now you can enjoy the delicious Carribean pumpkin coconut soup with pumpkin, coconut, beans, tomatoes and pineapple! (Gluten free, dairy free, soy free, nut free, vegetarian option)
Ingredients
- 2 tablespoon butter or olive oil
- ¼-1/2 cup yellow onion finely diced
- 1 clove garlic minced
- 1 cup pumpkin puree
- 12 oz vegetable broth
- 12 oz regular coconut milk
- 12 oz lite coconut milk
- ½ teaspoon ground nutmeg
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- ¼ teaspoon chile powder
- 12 oz can black beans drained and rinsed
- 6 oz pineapple tidbits
- 1 whole russet potato cooked and diced
- 12 oz petite diced tomatoes
- salt and pepper to taste
Instructions
- In a large saucepan, melt the butter over medium heat. Add the garlic and onion, cook until tender. Add the pumpkin, broth, coconut milk and spices and heat until boiling. Add in tomatoes, pineapple, potatoes and beans and cook until tomatoes become tender.Remove from heat and serve garnished with macadamias and coconut on top if desired.
Video
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