Pumpkin Quinoa Soup–The Results

Let me start by saying–my hubbster is picky and I haven’t had anyone else over to the house to be on my side about this soup. I loved it!
If you’re a picky eater or not fond of weird foods then perhaps continue your google searching because you may not like this recipe. My hubbster might have liked it if I had included chunks of ham or chicken. However, as the recipe is below, Kit had no seconds nor leftovers.

You may recall that I posted a blog talking about how I make up recipes and end up a trial Franken-recipe once I get to the kitchen. Here is what I changed once I actually got into the kitchen to cook this soup.

Ingredients
1 sweet onion, chopped
2 TBSP garlic to taste (I never measure this)
2 TBSP olive oil (never measure)
2 TBSP curry powder (you can continually taste and add more/less as you cook because soups are wonderfully forgiving)
salt and pepper
A couple of shakes of red pepper flakes
3 medium sized carrots, peeled and chopped
3 small/medium sized yellow squash, washed and chopped

2 cups chicken broth
1 can coconut milk (13.5 oz)
1 can pure pumpkin (15 oz)
1 can diced tomatoes (14.5 oz)
1 cup uncooked quinoa

Toppings–Grated cheese. I tried both cheddar and mozz.

Directions
Saute onions, garlic and spices in olive oil until translucent. Then add carrots and squash. Cover and allow to cook on low medium until veggies are a bit more tender–Remember you don’t want them super mushy because you want some texture to the soup.
Add broth, coconut milk, pumpkin, diced tomatoes and quinoa. Stir and bring to a boil. Reduce heat the low and cook until quinoa pops open and liquid is absorbed. It took perhaps 30 minutes to make sure the quinoa was popped open and delicious.

What did it taste like?
It was awesome! The pumpkin was prominent and the coconut milk made it creamy and comforting. The curry powder did NOT make this soup hot but added a little kick and more complexity to the soup itself. I thought the veggies gave it just enough goodness to munch on.
If you please, you could reduce the quinoa amount at 1/3 of a cup and chicken broth by 1 cup. You would end up with about the same amount of broth/fluids.

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Day 338: Hillbilly Korma

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Pictured: Onion, spinach, okra, and spices cooking down.

It has only been in recent years that I have become decent at judging the time it takes me to fix supper and have it ready at a certain time. I still gauge my time poorly and have supper ready to.early or late.

Last night I got supper ready about 15 minutes early, but that is only because Kit got home late. Besides with a simmer sauce the longer it stays in the pot the better it will be.

I boiled a whole chicken (mostly thawed) with some salt. Sautéd two medium sweet onions until translucent then added a few handfuls of chopped okra and just over 1 cup of frozen (thawed) spinach. Dash of salt, garlic powder, and two pinches of dry curry powder (I love this Sharwood’s brand).

When the chicken was ready, I deboned about half of the little boiler chicken and threw the bite sized pieces into the pot with vegetables.
Finally, I added a whole jar of Sharwood korma sauce (mild) and a half can of coconut milk to stretch out the jar sauce.
I turned the pot to low until we were ready to eat.

Basmati rice cooked while the veggies were cooking. Then I just stirred the rice, turned the heat off, and left the lid on so it would stay warm and moist.

I was worried the okra would go super slimy but they were perfect. One bag fewer in the freezer without having to batter and fry them! At least the okra is forcing me to be a bit creative.