Pumpkin Curry Soup Recipe

Ingredients

1 15 ounce can organic pumpkin

1 cup organic chicken stock

1 can coconut milk

1 teaspoon Curry powder (or to taste)

1 teaspoon fresh minced ginger (optional)

two tablespoons raw local honey

toasted pumpkin seeds

Preparation

With a whisk, combine all ingredients (except pumpkin seeds) in a large stock pot and bring to a simmer (takes about 15 minutes) then serve. Taste and if the soup is still a little bitter add more honey one tablespoon at a time until it cuts the the bitterness but doesn’t make the soup too sweet. Garnish with pumpkin seeds. Naan is also a nice addition.