Caribbean Pumpkin and Black Bean Soup

I found this recipe on epicurious and it sounded very interesting so I thought I would give it a try, Caribbean Pumpkin and Black Bean Soup.  I followed the recipe for the most part but based on many of the reviews I noticed a lot of people said that it needed more spice, wish I would agree.  As a result I increased some of the measurements.  Please see the link above for the oriignal recipe, below I have included the tweaks I made.

Ingredients

·         2 1/2 teaspoons ground cumin

·         1 15-ounce can pure pumpkin puree

·         1 15-ounce can black beans, drained

·         1 14-ounce can light unsweetened coconut milk

·         1 cup canned vegetable broth

·         4 tablespoons chopped fresh cilantro

·         2 teaspoons fresh lime juice

·         3/4 teaspoon grated lime peel

·         a pinch of cayenne pepper

·         a teaspoon of chili powder

Preparation
Stir cumin in heavy medium saucepan over medium heat 30 seconds.  Add pumpkin, beans, coconut milk, broth and 4 tablespoons cilantro.   Bring soup to boil, stirring constantly.   Reduce heat to medium-low and simmer 3 minutes to blend flavors.  Add chili powder and cayenne pepper.  Mix in lime juice and lime peel.  Season soup with salt and pepper.  In each bowl add a few drops of Cholula Hot Sauce.

The recipe says this makes 2 servings however I would say it's more like 4 servings

This meal was rated 4 asparagus spears