I was lucky to get a couple of volunteer pumpkin plants this year so for the next few weeks I’ll be making a lot of my favorite winter soup: curry pumpkin coconut vegetable soup! Easy to make. 10 minutes to cube half a pumpkin then about 1 hour total cook time.

A group of harvested pumpkins sit in the grass

1/2 medium pumkin 1 onion Frozen mixed veggies 1 can chick peas 1 can coconut milk 1 cup macaroni or rice (optional) 1 cup lentils

Salt Garlic Curry Cayenne pepper

I cut a medium pumpkin in half. 1 half goes in fridge for the next pot of soup in a few days. The other half I cut up into cubes, remove the skin, seeds and stringy inside stuff. Raw pumpkins are pretty hard to cut and remove skin, be careful! I probably need a sharper knife.

Put in a pot with enough water to cover the cubes. Boil for 15ish minutes. Mash it with a potato masher in the pot with the water until it’s just a kind of mash. Set it aside.

Sauté one onion with a little oil and water till soft. Add it to the cooked pumpkin mash. Add spices to taste. I usually do about a tbsp of salt, tbsp of garlic powder (or 3-4 cloves, maybe more), 2 tsp of curry, 1 tsp of cayenne pepper. Alter as needed.

A half bag of frozen mixed vegetables… probably about 4-5 cups. Use whatever veggies you like… I like the standard mixed veggies because they’re usually the least expensive. Bring it to a boil, turn it down a bit and let it simmer for 10 minutes.

Add in a cup of elbow macaroni or cooked rice. And let it simmer for 10 minutes. Add in can of chickpeas (or whatever cooked/can beans you want). Add in can of coconut milk. Let it simmer for 10 minutes. Ready to eat when the macaroni is done.

The soup!