Pumpkin Bean SoupThis is a quick to make Pumpkin Bean soup using canned pumpkin and pigeon peas. It is Jamaican inspired made spicy with hot pepper. (4 servings) 1 14-ounce can of Jamaican coconut milk 1 15-ounce can of pigeon beans, drained and rinsed 2 cups of vegetarian broth ˝ teaspoon of dried thyme 1 tablespoon of freshly grated ginger 2 cloves of garlic, minced 1 teaspoon of vegetable oil 1 small scotch bonnet pepper or habanero pepper, minced (seeds removed) Salt and pepper to taste Toasted pumpkin seeds (optional) In a large soup pan, bring the pan to medium heat and add the vegetable oil. Add the garlic, ginger, hot pepper and thyme and sauté for about two minutes. Add in the vegetable broth, coconut milk and drained pigeon peas. Heat through for about 5-10 minutes. Season the soup to taste with salt and pepper. Sprinkle with toasted pumpkin seeds if desired.
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