Thursday, February 5, 2015

Curried Pumpkin Soup

A no-measure recipe-- so easy, and perfect for a cold day like today!
Serves 4

1/4 of a medium onion, or 1 shallot, minced
A few shakes of curry powder
One shake turmeric
One shake cayenne pepper
Salt and pepper
1 can pumpkin puree (or of course, you could use fresh  pumpkin, just cook it until soft and mash or puree in a food processor.)
1/3 of a bag of frozen spinach
1 can of chickpeas
Olive oil-- just a little
A little bit of veggie or un-chicken bullion or broth (I like Better Than Bullion No-Chicken Base)
1/4 can lite coconut milk

In a medium saucepan, sautee the onion in olive oil. When the onions start to get translucent, add in the spices. Keep cooking for about a minute to toast the spices, stirring with a wooden spoon. Add in the chickpeas, pumpkin, and about a quart of water. Let this cook for about 10 minutes, and then taste and season with a little bullion, and some salt and pepper. Add in more curry/cayenne if needed. Add the coconut milk and spinach, and cook until the spinach  thaws. Taste, and adjust seasonings, adding more water if it's too thick.

Serve on its own or with some bread and/or salad for a nice winter dinner. This also makes a really nice lunch to bring to work/school.