Curry Pumpkin Soup. No Knife Required

This is the easiest recipe. It’s barely even OK to call it a recipe. Seriously, you don’t have to do anything but dump a few things in a pot and let it heat up. But it’s delicious, healthy, and did I mention it’s easy? So easy that I didn’t even bother with a photo…

*Curry Pumpkin Soup
(serves 4-6)
-In a large soup pot, add the contents of 2 cans of plain pumpkin puree*, 3/4-1 cup of apple juice or cider, and about 2 cups of chicken broth or stock, (if making an all vegetarian version, use veggie stock)**
-Turn the heat on medium and stir until everything is smooth. You may need more stock if the consistency isn’t to your liking.
-Add 1 chicken bouillon cube (or vegetable stock cube), a few good pinches of kosher salt, (depends on the saltiness of your bouillon, broth or stock), 1/2 tsp of ground cumin, 2 1/2 tsp yellow curry powder, and 1 1/2 TB of light brown sugar.
-Stir until all is incorporated and bring to a simmer. Check your seasoning and adjust as you’d like.
-Serve hot on a cold day.
-Feel free to add a bit of butter at the end, or milk or cream to richen it up a bit. Even a dollop of sour cream, mascarpone, or creme fraiche in the center of each bowl with a few snips of fresh chives or cilantro would be beautiful and delicious. You’re the boss!
(*yes, please use fresh pumpkin when you have it, but as I’ve said before I always have canned pumpkin on hand for easy meals like this one.)
(**tip-pour the stock into the empty pumpkin cans and swirl it around before adding to the pot so you get all the pumpkin out)

We had ours today for lunch with my Cheddar and Chutney Sandwiches, it was the perfect combo and I highly suggest you try it!