Seldom does a home cook get the glorious oohhhs and ahhhs he/she deserves. Kids often take our kitchen work for granted, or turn up their noses at things we’re sure they’ll enjoy. And Murphy’s Law says that every recipe we spend 1 hour+ on won’t get near the accolades as the 10 minute hail Mary we whip together in a hurry. Tonight was one of those nights. At a recent dinner party, I tasted a delightful soup I knew I’d want to come home and recreate. When the hostess shared the recipe, I learned I wouldn’t have to tweak it too much because it was already quite healthy and full of wonderful veggies. I wasn’t sure my kids would like it because it contains curry, a flavor about which they’re on the fence. But seeing as it was quick, easy and had few ingredients, I figured what the heck. If they didn’t like it, they could have cereal. To my surprise, the entire family gave it double thumbs up, which means I now have a killer new staple recipe for the family that takes less than 30 minutes to prepare.
(Serves 4 small bowls)
1/2 tablespoon butter
1 cup very thinly sliced yellow sweet onions
2 cloves crushed garlic
2 teaspoons curry powder
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups chicken broth
1 can pumpkin
1 1/2 cups unsweetened coconut milk or coconut almond milk
1/4 cup pumpkin seeds or pepitas
Melt butter in a pot and add onions and garlic. Saute until onions begin to caramelize. Add in spices and cook one minute. Add broth and pumpkin. Simmer uncovered for 20 minutes. Stir in milk and stevia right before serving. Top with pepitas.
Serve this soup with turkey, chicken or pork to get your protein. The soup is balanced with carbs and fat.