"Fall" is rolling around, which means that even those of us in hot-ass Florida like to pretend it's cold and enjoy everything pumpkiny. I have several variations of pumpkin soup, but tonight I threw together what might be the quickest and easiest..... mostly made from canned goods I found in our cupboard. This one's great if you want a home-made tasting soup that you can throw together really quick. I absolutely love the pairing of coconut and pumpkin together, and added spices have lots of health benefits making this a good immunity boosting soup as well as a comforting soup on a cold day. The flavor is rich, filling, and certainly pumpkiny. Enjoy this quick and easy one!
If you prefer a similar soup with fresh pumpkin, you can find another recipe
here.
Ingredients:
1 can of pumpkin
1 can of coconut cream
1 can of tomatoes
1 container of veggie broth
2 cans of black beans
1 can of red kidney beans
fresh or powdered garlic to taste
turmeric powder to taste
salt and pepper to taste
chili powder to taste (optional)
Optional- any fresh veggies of your choice, chopped (peppers, onions, carrots, etc.)
Directions:
Add all ingredients to a large pot (drain the beans first, but leave the juices with the tomatoes). Stir to mix everything together and let everything cook on medium-high heat for 15 minutes. Stir again, serve into bowls and enjoy!
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