Pumpkin puree, about 3-4 cups-ish (You could prolly use a can of pumpkin)
1/2 can of coconut milk
2 c. sweet potato water (I save my vegetable stock, & this is what I happened to have--perfect!)
Curry powder to taste
Salt to taste (Himalayan from Mercola--it's good for you!)
I use a hand blender & blend it up to make it creamy. (Also great for other creamy veggie soups like asparagus, broccoli, etc.)
After lunch, we had tea (of course) and a Frazier Fest. Mum looked out the window and saw a rainbow. Really? 2 days in a row? COOL!
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1 comment:
I just texted my sister to see if she's up for pumpkin soup tonight:).
It's awesome that you spend time with your mum. My mum just moved to WA. Think I'll call her today.
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