Bahamian Pumpkin & Lime Soup
This soothing tropical soup is equally delicious served warm, at room temperature, or well chilled.
  • 1-1/2 teaspoons cumin seed
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • Pinch of cayenne pepper
  • 1-1/2 teaspoons olive oil
  • 1 medium onion, coarsely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1-1/2 cups canned solid-pack pumpkin puree
  • 2 tablespoons honey
  • 1 tablespoon fresh lime juice
  • 1/4 cup plain nonfat yogurt (optional)
  • 1 lime, cut into four wedges

1. In a small bowl, mix cumin seed, black pepper, nutmeg, allspice, and cayenne. In a medium saucepan, warm oil over high heat. Add spices and cook, stirring, for 30 seconds to release flavors.

2. Immediately pour in 1-3/4 cups water, then add onion, garlic, and salt. Cover and bring to a boil. Reduce heat to medium-low and simmer five minutes.

3. Whisk in pumpkin, bring to a simmer, cover and cook over low heat, stirring occasionally, 15 minutes to blend flavors.

4. Remove from heat and stir in honey and lime juice. Serve hot topped with a scoop of yogurt (if using) and with a lime wedge for squeezing.

Nutritional Information
Per serving: 117 calories, 2.4g total fat, 0.4g saturated fat, 1.3g monounsaturated fat, 0.2g polyunsaturated fat, 2.4g dietary fiber, 3g protein, 24g carbohydrate, 0.3mg cholesterol, 307mg sodium.
Good source of: beta-carotene.

Date Published: 09/19/2005 > Printer-friendly Version

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