These are things that I love. In no particular order.
Because it’s, like, really important.
This was really good, and really easy to make. This would be a great week night meal. But I made it on the weekend for lunch. Go figure.
Needed: 3-4 shallots, 2 tablespoons olive oil, 1 red bell pepper, 1 can vegetable stock (low sodium), 1 can coconut milk, 1 can pumpkin puree, 1/4 teaspoon ground ginger, 1/4 teaspoon garlic salt, 1/4 teaspoon cumin, 2 tablespoons toasted curry powder. You will also need rice, lime and cilantro to serve.
First, toast your curry powder in a dry pan over medium/high heat just until it is very fragrant. Set aside. In a large pot, over medium/high heat, heat olive oil, add in diced shallots. Sprinkle in a little garlic salt. Once the shallots start to soften add in the diced bell pepper. Reduce the heat and add the pumpkin, vegetable stock and coconut milk. Stir in the ginger, cumin and toasted curry powder. Continue to cook until the soup is hot and has thickened slightly.
Serve over warm rice with a little chopped cilantro and a lime wedge.
Enjoy! xo. Emma