I know, I know, I know. It’s winter. Pumpkin recipes are usually best left for fall. But you see, this past fall, I stocked up on canned pumpkin and actually made a lot less pumpkin dishes than I anticipated making. So alas, here it is January and I find myself with a whole lotta pumpkin. So what’s a girl to do? I’ve had my fill of pumpkin pie, pumpkin cookies, pumpkin bread and pumpkin muffins so the next logical thing, in my mind anyway, was to make pumpkin soup. Velvety, luscious, pumpkin soup with a bit of spice from red curry and a touch of sweetness from coconut milk to be more exact.
I actually got this idea from a friend. She tried a curried pumpkin soup at a local restaurant and raved and raved about how good it was. I told her that I would try to make it and put it on the blog. This was a couple months ago, you know, back when pumpkin dishes were all the rage. But not one to go back on my word, I did make this soup and now after I’ve made it I am beginning to wish that I had bought even more pumpkin.
A fresh zucchini noodle salad with tomatoes, zucchini, and avocado tossed in a lemon basil vinaigrette. Perfect for summer!
A twist on potato salad with fresh rosemary and crispy bacon.
This creamy basil whipped goat cheese is the perfect summer spread.
Quick and easy grilled chicken teriyaki and broccoli stir fry with Campbell’s Grilled Chicken Teriyaki Dinner Sauce.
Luscious strawberry buttercream with fresh strawberries, butter, vanilla and sugar.
Artichokes sprinkled with herbs, grilled to perfection and topped with fresh Parmesan.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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