Coconut Curry Pumpkin Soup

This easy and delicious pumpkin soup is dairy free and substitutes coconut butter and milk for cream. The mini pumpkins can be added for a wow presentation. The leaves are baby kale but you can garnish with rosemary or parsley. Ingredients: 1/4 cup coconut oil 1 cup chopped onions 1 clove garlic, minced 3 cups vegetable broth 1 teaspoon curry powder 1/2 teaspoon salt 1/4 teaspoon ground coriander 1 (15 ounce) can 100% pure pumpkin 1 cup coconut milk 1/2 cup Honey Directions: Prep 20 minutes Ready In 50 minutes Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, cu

Breaaaad and honey...pardon me, I meant to say warm, toasted bread and honey.

Breaaaad, let me say it again so you can understand how I really feel about breaaaad. My love affair with bread, or I should correct myself and say toasted bread, is as deep as my affection for honey. Please do not tell this to my bees, it may hurt their feelings. As ancient as honey, wine or olive oil there’s nothing more comforting than a slice of warm toast with honey and it must be primed with butter. It is my food of choice when I have a tummy ache or need a side kick for tea. It is only a simple slice of bread that you really want when you find yourself standing around in the kitchen looking for something to eat - you know what I’m talking about. Bread is easy and fills you up and the

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