Recipe: Spicy Pumpkin Soup (+ cookbook review)
If you are looking for a great fall soup that is super easy to make, this one is it. This recipe is from the cookbook
Quick and Easy Vegan Comfort Food which is an amazing cookbook! I borrowed it from the library and loved the recipes I made so much that it's now on my Christmas wish list. For example, I never even considered making enchiladas myself until I got this cookbook, and the result was so delicious, we will be eating them regularly. Give this cookbook a try; I don't think you will be disappointed.
My version of the soup recipe is almost identical to the one in the cookbook, with just a couple lazyveg-tweaks. (I just can't help it.)
1 15 oz can pumpkin puree
1 14 oz can lite coconut milk
1 cup vegetable stock (I use Imagine brand low sodium)
3 packets Splenda (or 2-3 Tbsp of your sweetener of choice)
1 tsp red pepper flakes (which is pretty spicy, use less if desired)
Whisk together in a stockpot. Bring to a low boil. Lower heat, cover, and simmer for 10 min (or more is fine if you are cooking the rest of dinner).
Makes 2 - 4 servings.
What We Ate Last Week #5
Notes:
1. If it's before 11/25/2010, you can still enter my most recent contest and win a t-shirt of your choice from fibers.com!
2. There will not be a post next week, because we are vacationing.
Monday: French toast, Morningstar Farms sausage, and sliced mangoes
Tuesday: Tuna casserole (remember, we are pescatarians, so we do eat the occasional fish recipe)
Wednesday: BLATs (soy bacon, of course) and delicious spicy pumpkin soup (recipe coming soon)
Thursday: Pizza on a store bought whole wheat thin crust with spinach, sun-dried tomatoes, mushrooms, and olives
Friday: Fried rice with broccoli and sun-dried tomatoes
Saturday: another "fake it" dinner after lunch out - I believe it was PBB&J yet again
Sunday: Tacos (made with TVP and Mrs Dash seasoning) and refried black beans
See Previous Week Menu
What We Ate Last Week #4
Monday: Fajitas made with Morningstar Farms chik'n strips
Tuesday: Pizza on a store bought whole wheat thin crust with spinach, mushrooms, and olives
Wednesday: Spinach and roasted sweet potato salad (has a warm dressing salad made with fake bacon) - delicious!
Thursday: Moussaka (a casserole made with eggplant and TVP) served with warm pita bread
Friday: Stuffed peppers (filled with salsa, brown rice, and kidney beans and cooked in a crockpot)
Saturday: Went to a Halloween party and ate there
Sunday: Leftover moussaka
See Previous Week Menu
