Continuing on the pumpkin theme… I made a pumpkin soup with curry last night that was really delicious and super easy (it took about 20 minutes)! It was also such a beautiful color and the house smelled amazing!! I love it when my husband comes home and comments about how good the house smells!!
1 large can of pumpkin puree (1lb)
Coconut oil (you could use olive or vegetable oil instead)
1 tbsp curry powder
1 tsp ground ginger
1 tsp ground cumin seed
½ tsp red pepper flakes
4 cloves minced garlic
2 cups vegetable or chicken broth
2 cups unsweetened coconut milk (this is in the natural/organic part of the grocery store usually)
Salt and pepper (I used white pepper)
1. Put oil in stock pot and when warm add the spices.
2. Simmer for a few minutes and add the garlic.
3. Add broth and pumpkin and stir until well mixed.
4. Add the coconut milk and let gently simmer for a 10-15 minutes.
5. Salt and pepper to taste.
I garnished with a little fresh parsley from the garden too!
Makes about 4 servings.
(Found the recipe at traditionalfoods.com but I made it much more simple… more my style, hahaJ)
A perfect meal when served with a salad and these homemade rolls…
Dinner rolls (4)
1 cup whole wheat flour (white works fine too, or a 50/50 mix of the 2)
¾ tbsp baking powder
½ cup milk
2 tbsp mayonnaise
Dash of salt
1. 1. Preheat oven to 425
2. 2. Combine ingredients and put in greased muffin tin.
3. 3. Bake about 10 minutes
4. That’s it!!!
No comments:
Post a Comment