If you've got enough energy to open some cans and be near the stove for about 15 minutes, you might have enought to make a batch of tasty nutritious pumpkin curry soup!
It can be vegan, vegetarian, or use chicken broth. I've had it every way and it's all easy and delicious.
Makes 6 servings of about a cup each
Ingredients
- 2x 15oz cans of plain pumpkin, or 1x of the big 28oz cans
- 4 cups broth (vegetable or chicken). I like the big tetrapak boxes because I don't have to measure!
- 1 Tablespoon of curry powder
- 2 Tablespoons of liquid sweetener (honey, maple syrup, etc)
Method
- Put everything into a 3qt or larger pot.
- Mix it all up
- Heat it on the rangetop until it's warm enough to eat
I like to serve it with parmesan cheese and pepitas, plus if I have time I'll make a batch of sourdough caraway & rye rolls.