Philly Grub

Happy Halloween!

I indulged my pumpkin craving today by making this delicious soup. It’s so easy, it’s stupid. I don’t know how many this realistically serves. I’ll just guess and say 4-5. Lets just say I had a large bowl and then some. Heh.

Ingredients:

• Olive oil
• Butter or margarine
• 1/2 small sweet onion
• 1 stalk of celery
• 1 gala apple (peeled)
• 1 can of 100% pure pumpkin
• 1 can of Lite coconut milk
• 1 can of your choice of broth (I used low-sodium chicken broth)
• curry powder
• ground ginger
• cinnamon
• light brown sugar
• kosher salt
• ground black pepper

Instructions:

1. Swirl some olive oil in a pot, turn to medium-high.

2. Add finely diced onion, celery, and apples. Salt & pepper.
3. Add a tbsp. or 2 of butter or margarine.
4. Saute until soft. Be careful not to brown.
5. Add can of pumpkin, can of coconut milk, and broth to the pot.
6. Stir well until combined.
7. Add curry powder, ground ginger, and cinnamon (tsp. each is probably sufficient? I never measure these things.)
8. Add light brown sugar. Stir. (1/2 tbsp??)
9. Salt & pepper.
10. Turn down heat to low & allow to simmer. Roughly around 20 minutes.
11. Turn off heat and allow to sit for 3-5 minutes. The soup will thicken a little.
12. Serve & enjoy.