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