tis the season for soup

this weekend chicago got its first snowfall. with snow comes cold, and with cold comes soup!! during the next couple of cold months, we will constantly be looking for ways to warm up from the inside out. hot soups are a great dish to make when you don’t want to think: throw anything and everything in the pot. cream cheese? sure, apples? why not. a jar of baby food? of course. soy milk? yea that’ll be good too. most of the soup I prepare is a direct result of having “nothing in the fridge." Random pasta, chicken broth, cream cheese, and some frozen veggies is really all it takes. today’s post is a soup i made from onions and potatoes lying around, carrots that were going bad, and a can of pumpkin i had in the pantry.  a little curry, cilantro, milk, and random ingredients can be so great when combined with household staples. and this is how i made CURRIED PUMPKIN SOUP :)


ingredients: whatever you have in the fridge… ☺ no, but really. I used:
-    1 can of pumpkin (100% pumpkin… unseasoned)
-    2 potatoes
-    1 onion
-    handful of chopped carrots
-    soymilk/heavy cream/sour cream (whatever you have)
-    apple juice (not necessary but kind of a cool idea)
-    handful of cilantro
-    2 tbs butter
-    curry/garlic/pepper/coriander/red pepper flakes
-    1-2 bullion cubes


directions:

heat soy milk (or heavy cream), a can of pumpkin, bullion cubes, & apples juice

 

shred potatoes

add shredded potatoes, diced carrots, & onion

add butter and sour cream (if you wish)

add curry powder and various spices, then finish off with cilantro

curried pumpkin soup is loaded with fiber and has a thicker, creamy consistency that screams comfort food. if you would like more protein, feel free to add beans or tofu. and the great thing is you can add different ingredients each time. this soup also keeps well so it's great for leftovers. enjoy the winter snow and happy cooking :)