Spiced curry pumpkin soup:
1 tbsp. canola/olive oil
1 small onion chopped fine
1 tsp minced garlic, 1 tsp curry powder, 1 tsp cumin, dash of salt, dash of pepper
2 cups reduced sodium chicken broth
1 15 oz canned pumpkin
1 1/4 c unsweetened almond or coconut milk
Garnish-Greek yogurt and fresh parsley or basil
Directions:
In a large pot heat oil for 30 sec then add onion-cook for 3 min then add garlic and cook for 1 min
Stir in spices, salt and pepper then add broth and pumpkin-whisk in slowly
Bring just to a boil then cover and lower heat to simmer for 15 min
Whisk in almond or coconut milk and simmer for 2 more min.
(Ready to serve at this point)
Optional-Use an immersion blender to puree until smooth
Optional-Garnish with dollop of Greek yogurt and basil or parsley
Meal 2: Pumpkin Curry Shrimp and Rice
4 tsp coconut flakes
2 cups uncooked shrimp
2 scallions
1 tsp minced garlic
1 tbsp. canola/olive oil
1/2 cup uncooked rice
2 1/2 cups leftover curry pumpkin soup
2 Dashes of each: curry powder, ginger, cumin and red pepper flakes
Garnish with Greek yogurt and scallions
Directions:
Pre-heat oven to 350
On stove top in Dutch Over heat canola/olive oil on med heat for 30 sec
Add shrimp, 3/4 of the scallions, garlic, 1 dash each of seasonings and coconut flakes and stir/cook for about 8 min
Add left over pumpkin soup and uncooked rice to the pot, Stir and cover then place in oven on 350 for 40 to 45 min
When done cooking in the oven remove and add 1 more dash of each of the seasonings then stir well
Garnish with Greek yogurt and the rest of the scallions
Enjoy! A
