Embrace the fall season with this delicious pumpkin curry soup full of veggies, fiber, and nutrients
It’s pumpkin season, and I am all for celebrating the mighty pumpkin.
While pumpkin is delicious, it shouldn’t only be enjoyed in lattes and pies.
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The other day though, I made some pumpkin cheesecake bars and had some leftover pumpkin.
Many people toss their leftover, unused pumpkin because they don’t know what to do with it but that’s so sad.
I will typically freeze the pumpkin to use in smoothies or to defrost and make granola or something along those lines.
Since I was heading out of town, I knew I wanted to make something that I could have in my kitchen, so I wouldn’t have to cook when I got home.
Having prepared food in the freezer is one of my favorite ways to keep myself from feeling anxious after coming home from a long trip.
So I made some soup with the leftover pumpkin.
It initially started out as pumpkin curry based on this recipe, but then it morphed into a giant pot of soup. And I mean giant. I ended up having to transfer the soup into a much larger pot because I kept adding things.
This curry pumpkin soup is warming and full of veggies. One of the things I love so much about soup is the ability to add so many vegetables without feeling like you are eating diet food or boring vegetables all the time.
I know I am craving fruits and vegetables whenever I get home from a trip, no matter how many veggies I get in while I’m gone, and I am looking forward to having this in my freezer to eat all week.
And since this is a feature about being frugal, I’d like to mention how budget friendly this recipe is. A few veggies, some canned ingredients, and spices is all you need.
If you want to add some cooked chicken, shrimp, or tofu to boost the protein you can. But I felt satisfied with some chopped cilantro and a few cashews or pumpkin seeds.
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