• she/her

My hobbies are all excuses to collect pretty colors. I enjoy knitting, sewing, running, trombone-ing, gardening, & sci-fi short stories. Coding when necessitated and occasionally for fun. Microbiology for fun & (non-)profit.


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

  1. Put everything into a 3qt or larger pot.
  2. Mix it all up
  3. 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.


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