Soup season has arrived! Here’s a simple recipe that celebrates fall’s favorite fruit.
Whoa! Hold on a minute … did we say fruit? Yes, it’s true. Pumpkin and all other squashes are fruit, not vegetables. Why? Because a fruit is “the usually edible reproductive body of a seed plant,” according to Merriam Webster’s and other expert sources. Since pumpkins produce seeds and are edible, they’re technically fruit. You can think of them as the fruit of the pumpkin vine.
Now on to that yummy fall recipe …
What you need:
- 1 ½ tsp ground cumin
- 1 can pumpkin puree
- 1 can black beans
- 2 14-oz cans light coconut milk
- 2 c veg. broth
- 2 Tbsp cilantro, chopped
- 1 Tbsp lime juice
- 1 tsp lime zest
- Salt and Pepper
What to do:
Toast cumin in a pot till fragrant. Add pumpkin, beans, coconut milk, broth and cilantro. Bring to a simmer and add lime juice and zest, salt and pepper to taste. Serves 4.