With my love for All Things Creepy, comes also my love for All Things Pumpkin, another reason I love this time of year! Pumpkin coffee creamer, breakfast bars, toaster pastries, ice cream…(drooling)..
I’m in my fourth consecutive day (woohoo!) for the October NaBloPoMo at Blogher.com, and in the spirit of pumpkin season, I wanted to share one of my favorite recipes, for Caribbean Pumpkin Soup. I found this recipe a while back on the Weight Watchers forum, and unfortunately did not copy down the source, so I can’t credit the person who posted this. If it sounds familiar, please, let me know in the comments!
Caribbean Pumpkin Soup
15 oz. can of pumpkin
15 oz. can of diced tomatoes
15 oz. can of black beans
3 cups fat free chicken broth
1 cup chopped onions
2 tsp. minced garlic
1 tsp. ground cumin
1/2 tsp. sea salt
Bring all ingredients to a boil. Reduce heat and simmer 10 minutes. Makes 8 cups.
Being that this is a Weight Watchers (Core) recipe, it’s diet friendly, freezes well and is awesome on a blustery October day.
Enjoy!