Pumpkin Curry Soup Recipe
The other day I mentioned at Twitter and Facebook that I was serving Pumpkin Curry as my Soup of the Day at Mars Hill Cafe and I have received a number of messages at each site about the recipe so here is a scaled down version for home use:
- 1 15 ounce can organic pumpkin
- 1 cup organic chicken stock
- 1 can coconut milk
- 1 teaspoon Curry powder (or to taste)
- 1 teaspoon fresh minced ginger (optional)
- two tablespoons raw local honey
- toasted pumkin seeds
With a whisk, combine all ingredients (except pumpkin seeds) in a large stock pot and bring to a simmer (takes about 15 minutes) then serve. Garnish with pumpkin seeds. Naan is also a nice addition.
Also: today was kind of slow so to experiment with new flavors I made a wrap using chicken, onion, bell pepper, jalapeno, shredded sweet potatoes, sunflower seeds, carrots, honey, tomoato and semi-sweet chocolate. All things the Natives of central America would have had prior to the arrival of the Spanish. It was really good.