The rainy season has begun in Seattle and nothing tastes better than soup on a cold, gray day. This easy recipe is very filling and warms you up from the inside out. Store individual servings in mason jars and you’ll have lunch on hand for a few days.

PUMPKIN + CURRY SOUP WITH COCONUT MILK

  • 1 – 15 ounce can of pumpkin Ppuree (not pumpkin pie filling)
  • 2 cups or chicken/vegetable Broth
  • 1 – 15 ounce can of coconut milk
  • 2 Tablespoons of freshly grated ginger
  • 1 Tablespoon of olive oil
  • 1/2 Tablespoon of cumin
  • 1 Tablespoon red curry paste
  • Salt & pepper to taste
  • Cilantro for garnish

Heat the olive oil in a sauce pan heat the olive oil. Add the cumin and red curry paste and roast for 1 minute. Add all additional ingredients to the pan and heat to desired temperature. Top with chopped cilantro.