Carib “bean” Pumpkin Soup

Makes 6 servings of approximately 1½ cups each

HEY, MON.

There is nothing I like better in the dead of winter than a nice piping bowl of soup. That’s not entirely true. I like a nice vacation to somewhere warmer, somewhere drier and somewhere where there are no New Year’s resolutions to stop watching unscripted TV and to start reading more books that have more words than pictures. This book may just barely make that cut. Phew.

This soup is the best of both worlds. Hearty and satisfying to stave off the cold, but if you listen carefully after spooning it up, you can faintly hear the palm trees rustling in the breeze. Or maybe you’re just watching Survivor like me.

Either way, here’s your postcard in a bowl, Mon.

INGREDIENTS

1 teaspoon coconut oil or cooking spray

1 medium yellow onion, chopped

1 cup carrots, chopped

1 cup celery, chopped

¼ medium banana, chopped

1 clove garlic, minced

1 tablespoon fresh ginger, minced

1 teaspoon nutmeg

1½ teaspoons cinnamon

¼ teaspoon allspice

1 teaspoon curry powder

3 cups vegetable broth

1 14-ounce can of reduced-fat coconut milk

1½ cups canned pumpkin

1 14-ounce can white or pinto beans, drained and rinsed

agave nectar or stevia to taste (optional)

salt and pepper to taste

nondairy sour cream or organic dairy sour cream, to garnish (optional)

toasted coconut, to garnish (optional)

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DIRECTIONS

1 Place a large stockpot over medium-high heat and melt coconut oil. Or grease stockpot with cooking spray before placing it on the heat. Add onion, carrot and celery. Sauté for 5 to 6 minutes, or until onion is translucent and starts to brown and veggies are tender.

2 Add banana, garlic, ginger, nutmeg, cinnamon, allspice and curry powder and sauté for an additional 1 to 2 minutes, or until aromatic.

3 Add vegetable broth, coconut milk, pumpkin and beans and bring to a low boil. Reduce heat to low and simmer for 15 to 20 minutes.

4 Allow soup to cool slightly and then transfer half to a high-speed blender, pureeing until smooth. Return smooth soup to the pot and repeat process, if necessary, to reach desired consistency. Alternatively, use an immersion blender directly in the pot to reach desired consistency.

5 Add sweetener, if using, and salt and pepper to taste. Pass around sour cream and toasted coconut at the table to garnish the soup.

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NUTRITION INFORMATION PER SERVING: 130 calories, 2 g total fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 670 mg sodium, 25 g carbohydrate, 7 g fiber, 7 g sugar, 5 g protein, vitamin A 260%, vitamin C 10%, calcium 8%, iron 15%

Optional ingredients and toppings not included in analysis.

pea points

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Though it may seem out of place, don’t leave out the banana. It gives the soup a subtle sweetness and a tropical flavor you’ll love.