Pumpkin Soup

 If you like soup, pumpkin, and curry, this soup is for you. As you know, I’m a fan of one pot meals. So here is another one for our rotation. 

It was a cold day today and we had no plans for dinner. My students and I scooped out pumpkins today and I had never baked a pumpkin to use it’s innards before (which is super easy btw). I didn’t want to waste them and I wanted soup.  So here is this concoction! 

Recipe:

1/2 large white onion, chopped

3 garlic cloves, peeled and chopped finely

3 celery stalks, peeled and chopped

3 large carrots, peeled and chopped

1 cup of green beans, chopped

1 red pepper, chopped

2 stalks of kale, torn

1/2 cup of frozen peas

1/2 cup of barley

1 can of diced tomatoes, no salt

1 can of pumpkin

1 smoked chicken sausage, chopped

1 large container of vegetable broth

1 tsp. Of honey

Water

Salt

2 tsp. Of curry powder

1&1/2 tsp. Of paprika

*sundried tomatoes would be good but optional

*you could substitute 1 cup of quinoa, or a soy protein for the chicken sausage. 

Sauté the onion, garlic, peppers, carrots, celery and green beans over medium heat in vegetable broth. Add all the other ingredients  - add broth and water till it is a consistency you like (less will give you more of a stew and more will be more broth based). Bring to a boil. Add salt to your liking - SLOWLY.

Serve with bread or crackers. 

*other veggies like squash or zucchini would be great.