Anywho, this soup is delicious and easy, which is why I love it. Everyone loves easy, right?
I often add lentils to mine after the fact to up the fiber content, but it's not absolutely necessary.
This is what the end product looks like:
Isn't it pretty? Here's how you do it:
Ingredients:
1 28 oz can pumpkin puree
1 25 oz can coconut milk
1.5 yellow onions
2 cups vegetable broth
2 cloves garlic
2-4 tbsp curry powder (use more if you like spicier)
1.5 tbsp cumin
2 tbsp turmeric
2 tbsp ground ginger
pepitas (pumpkin seeds) for garnish
Directions:
- Chop onions and mince garlic. Add both to pan, turn the burner onto medium high heat. The onions will produce their own juices, so it's not necessary to add anything else to the pan, but if you are afraid of sticking, add a tablespoon of water at a time to prevent this.
- When onions become translucent, after about 3-5 minutes, add the spices
- Let cook for another two minutes, then add vegetable broth
- When broth begins to simmer, add can of pumpkin puree and cook for another few minutes
- Add can of coconut milk and stir
- Transfer mixture to blender or use an immersion blender to blend until smooth*
- Serve hot, sprinkled with pepitas
*My mom usually skips this step when she makes it because she wants to be able to chew on her onions. I don't know, she's weird.
The last step is to eat your soup and let it warm you from the inside out!
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