Coconut Pumpkin Curry Soup

November 3rd, 2011

I didn’t take a picture of this one, but trust me… was yummy. If the name sounds scary, the coconut flavor really doesn’t come through in this, but it adds the creaminess I like in soup without the dairy component!

1 14 oz can Chicken Broth
1 14 oz can Coconut Milk
1 15 oz can Pumpkin Puree
1 Tbsp. Grated Fresh Ginger
1 Tsp. Fresh Ground Pepper
1 Tsp. Mohini Tandoori Blend
1 Tsp. Todd’s Crabby Dirt

Toss everything into a pan on medium heat, bring to a boil, then reduce and simmer for 45 minutes or so. As usual, feel free to vary ingredients as you desire!


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