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Here's a recipe for a quick and easy pantry soup
that just so happens to be gluten-free. |
Cleaning out the pantry always makes hungry. Come to think of it, so does packing. And lugging laundry. But the truth is, this time of year- anything can make me hungry. I could blame it on shorter daylight. Or the jarring touch of the cold tile floor when I tumble out of bed barefoot and sleepy and weave through boxes of books and movies to locate my tea mug, gone missing since three PM yesterday when I set it down- goddess knows where- to help my husband wrap one of my forty-inch square abstracts.
All of it makes me hungry.
But here's my top ten.
But here's my top ten.
Things That Make Me Hungry
- The relief of selling the house after 30 months of showings and price reductions and contracts falling through
- The excitement of starting over
- Letting go of the outgrown (again)
- Snapping a photo of my last full moon in the desert
- Finding childhood photographs of Colin and Alex on the beach
- Realizing we'll be gone before the second anniversary of the hip incident
- Finding a fourth floor studio to rent- six blocks from Santa Monica beach
- The sheer joy of shedding stuff
- Buying tickets to The Canyon
showing at Grauman's Chinese Theater
- Thinking about tomorrow rather than yesterday
Spicy Pumpkin Soup Recipe with Coconut Milk
I whipped up this quick and easy chowder to fortify our California-dreamin' souls. The recipe is a simple improv, straight from the pantry. The coconut milk makes it dairy-free.
Ingredients:
1 tablespoon extra virgin olive oil
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon gluten-free red curry paste
1 14 or 15-oz can pumpkin
1 14-oz can Muir Glen Fire Roasted Diced Tomatoes with Green Chiles
1 heaping cup roasted corn kernels
1/2 cup GF salsa (I use a jalapeno-cilantro salsa)
1 cup light broth
1 14-oz. can coconut milk, as needed
Sea salt and fresh ground pepper
Chopped cilantro, to taste- dried or fresh
1 teaspoon raw organic agave nectar
Juice from 1 fresh lime
Instructions:
Heat the olive oil in a heavy soup pot
over medium-low heat and add the garlic, cumin and curry paste; stir for one minute. Add the pumpkin, fire roasted tomatoes with green chiles, roasted corn, and salsa. Stir to combine.
Heat the olive oil in a heavy soup pot
over medium-low heat and add the garlic, cumin and curry paste; stir for one minute. Add the pumpkin, fire roasted tomatoes with green chiles, roasted corn, and salsa. Stir to combine.
Add the broth. Heat through to a simmer, and begin adding the coconut milk; start with one cup. If you like it creamy, add more. Season with sea salt and ground pepper, cilantro and sherry. Heat through gently and bring to a slow simmer.
Taste test and add the fresh lime juice to brighten the flavor. Stir. Add more spice if you need more heat; add more agave and/or coconut milk if you need less heat.
Serve with organic blue corn tortilla chips.
Makes four servings.
Recipe Source: glutenfreegoddess.blogspot.com
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Karina's Notes:
Add a can of rinsed and drained black beans
for more protein.More pumpkin soup recipes from food bloggers:
Thai Spiced Pumpkin Soup from 101 Cookbooks
Spicy Pumpkin Soup from Simply Recipes
Easy Pumpkin Soup from Celiac Chicks
