What are you having for dinner this weekend? how about pumpkin curry soup…..mmmmm!
Halloween is finally here! Well for us it is. Trick-or-treating was pushed back to tonight because we had a lot of rain and storms yesterday. We finally carved our pumpkins last night…I know a little late huh or just in time if you are a glass half full kinda person! Life is just so busy lately. Last year we carved our pumpkins in the beginning of the month and they turned into mush by Halloween. I guess there are some benefits to procrastination! I really was on top of it last year. I even sent out cute cards to my friends and family with this adorable picture.
I took some cute pics this year, but nothing like what I did last year. Time just flies by too fast! So even though we eat Paleo, we still enjoy Halloween and the treats that come with it. My kiddos do not have any allergies or intolerances, so I’m okay with them indulging for a day. Really they have more fun collecting the candy, have whatever they want that night, and forget about it the next day (or at least they did last year). They didn’t even ask about the candy. Usually it’s out of sight out of mind. If they can see it, they will ask for it. Which is why I get rid of it. Some people may not like to hear this, but after we are done trick or treating we either hand it out or leave it on our doorstep for other trick or treaters. I’ve also heard about donation programs that dentists have too. I may look into that in the future. It’s more about the fun they have and dressing up in costumes then it is about the candy anyway. Do you allow your kids to celebrate Halloween? What do you do with the candy?
There is nothing like warm soup on a chilly day. I’ve only made one curry dish before and really loved it. I was surprised because I didn’t think I liked curry. But I do! It’s warm, creamy, and fragrant, and so delicious! I was craving soup, and had leftover chicken, so I created this yummy Paleo pumpkin curry soup. It hit the spot!
- ½ onion
- 2 bell peppers (any color)
- 1 Tbs olive oil
- 1 Tbs arrowroot flour
- 1 can coconut milk
- Salt to taste
- 3½ Tbs mild curry powder
- 1 Tbs cumin
- 2 tsp pumpkin pie spice
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 can 100% pumpkin
- 3 cups chicken or turkey broth
- 2 cups cooked chicken or turkey (I use leftovers from a whole chicken or turkey)
- Chop the onion and bell peppers.
- Heat the olive oil in a large pot over medium heat. Add the onions and bell peppers and cook for 5-8 minutes.
- Add the arrowroot flour and mix well.
- Add ½ can of coconut milk, stirring well. Cook for one minute or until it begins to bubble and thicken.
- Then add the remaining coconut milk stirring well. Cook for another minute.
- Add the can of pumpkin, spices, broth, and cooked chicken and mix very well.
- Cook over medium for 10 minutes or until the soup is heated through.
Not in the mood for curry. Try this delicious classic that’s sure to hit the spot.