Curried Pumpkin Soup
Prep time: 5 minutes Cook time: 25 minutes Serves: 4 2 tablespoons butter 1 medium onion, chopped 1 large carrot, peeled and chopped 2 cloves garlic, minced 2 teaspoons fresh ginger, minced 1 1/2 teaspoons curry powder 1 can (14 ounces) chicken or vegetable broth 2 cans (15 ounces) 100% pumpkin 1 can (14 ounces) coconut milk 1 teaspoon salt pumpkin seeds In large saucepan, melt butter over medium heat. Add onion, carrot, garlic, ginger and curry powder. Cook until carrots are almost soft, 5-8 minutes, stirring occasionally.
Add broth and bring to boil over high heat. Reduce heat to medium-low; cover and simmer until carrots are very soft, 10 minutes.
Transfer to blender or food processor and puree until very smooth. Return to pan and stir in pumpkin, coconut milk and salt. Cook over medium-low heat until heated through, 2-3 minutes.
Garnish with pumpkin seeds, if desired, and serve. Easy Weeknight Seafood Paella Prep time: 5 minutes Cook time: 25 minutes Serves: 4 1 tablespoon olive oil 1 medium yellow onion, diced 1 small green bell pepper, cored, seeded
and diced 2 large garlic cloves, minced 1 box (8 ounces) yellow rice 1 can (14 ounces) vegetable broth 1 can (14 ounces) diced tomatoes 1 can (10 ounces) whole baby clams, drained 1 cam (8.5 ounces) peas, drained 1 can (6 ounces) medium shrimp, drained 1 can (3.8 ounces) sliced ripe olives, drained In 2-quart saucepan over medium heat, heat oil; add onion, green pepper and garlic. Cook 5 minutes, stirring occasionally.
Add rice and vegetable broth. Over high heat, bring to boil. Reduce heat to low; cover and simmer 20 minutes.
Stir in tomatoes, clams, peas, shrimp and olives; cook 5 minutes.