Pumpkin Thai Curry

Pumpkin! I made this curry served with vermicelli rice noodles the other night.  I use Thai Kitchen red curry paste for this recipe.I think the overall time to make this meal was about 30 minutes. I didn't use much of the pumpkin for this, so I plan on roasting the rest and using it in muffins and whatnot. More pumpkin posts coming soon....

2 tbsp coconut oil
1 onion- sliced
2 cloves garlic-minced
2 tbsp Thai Kitchen red curry paste
4 cups pumpkin- peeled and chopped
3 cups water/ veggie stock
1 red pepper- sliced
1/2 cup coconut milk
2 tsp sea salt
1 tbsp brown sugar
fresh cilantro
vermicelli rice noodles- cooked according to package


In a large pot heat oil, add onions and garlic. Saute on medium heat until soft.
Add paste and stir it around to coat the onions. Add pumpkin and continue to stir.
Pour in water/stock and bring to a boil. Lower heat to a simmer and cook until pumpkin is soft.
Add peppers and coconut milk. Season with sugar and salt.  Serve over noodles garnished with fresh cilantro.

Chickpea & Noodle Soup

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There is something about a big bowl of hot soup, it warms the soul. Especially when the weather is chilly, which it has been lately. And now that we are getting closer to winter what better then to curl up on the couch with a warm blanket and a cup of hot soup:)

• 2 tbsp olive oil
• 1 onion-small diced
• 2 cloves garlic-minced
• 2 stalks celery-small diced
• 2 carrots-peeled, small diced
• 8 mushrooms- sliced
• 1/8 tsp celery salt
• 1 tsp dried oregano
• 1/4 tsp dried sage
• 6 cups of stock or water
• 1 can of chickpeas
• spaghetti noodles (broken into 3)
• 1 tsp of tamari
• 2 tsp of apple cider vinegar
• 2 tsp of brown sugar
• 1 tbsp of miso
• freshly ground pepper
• sea salt
• fresh parsley
• green onions

In a large pot on medium high heat add oil,onion and garlic saute until onions are translucent

add celery, continue sauteing for 3- more minutes. Add carrots, mushrooms, celery salt, oregano. and sage. Saute for 2 more minutes. Add water and chickpeas. Bring to a rapid boil, add noodles.

Simmer for 20 minutes or until noodles are cooked. Add seasonings, leave the miso for the last ingredient. ( remember not to boil the soup once you add it, as it will lose all its beneficial properties:)