Pumpkin Black Bean Soup

As promised way back in May, here is my beloved Pumpkin Black Bean Soup.  It has such a unique but delicious combination of flavors, I can't help but make it every fall...and several other times throughout the year.  My husband is a little weirded out about the idea of pineapple in it, but he still loves the soup and actually forgets there is pineapple there.  If the pineapple worries you, just make sure you cut it up really small.  It adds a great depth to the flavor, but the little bits will blend right in with everything else. I usually use pineapple chunks and then I can cut them to whatever size I want, but if you don't want to worry about the chopping you can just use crushed pineapple.

Pumpkin Black Bean Soup

Number of Servings: 8
Time to Prepare: 25 minutes

• 2 Tbsp butter
• 1 small red onion, diced
• 1 tsp cumin
• 1 tsp coriander
• 3/4 to 1 lb chicken breasts, cut into bite-size pieces
• 1 (15 oz.) can pumpkin
• 2 cups chicken broth
• 1 (15.5 oz) can black beans, rinsed and drained
• 1 (14.5 oz) can diced tomatoes
• 1 1/2 cups frozen corn, thawed
• 1/2 cup finely chopped canned pineapple
• 1/4 cup pineapple juice
• 1 (13.5 oz) can coconut milk
• 4 Tbsp chopped cilantro
• 1/2 cup half and half
• 1 Tbsp lime juice
• salt
• pepper

In a large pot, saute the onions in the butter until translucent.  Stir in the cumin and coriander.  Add chicken and cook until onions are slightly browned and chicken is cooked through.  Add the pumpkin, chicken broth, black beans, tomatoes, corn, pineapple, pineapple juice, coconut milk, cilantro, and half and half.

Bring the soup to a boil.  Turn heat down to medium and cook for about 10 minutes.  Add lime juice and salt and pepper to taste.

Source: adapted from Anna's Bananas
Produce Used: Red onion, corn, pineapple, cilantro, lime