While it’s true we’ve definitely been having a mild winter, I still love soups as an easy go-to dinner staple.  This recipe is perfect for even the novice cook, as it’s really as simple as 1-2-3 and is super quick to make.

The only trick here is to use organic ingredients and make with lots of love for the best taste possible.  I love the beautiful color too!

ingredients:

tbsp oil (I prefer organic extra virgin olive oil)

2 cups water

1 vegetable bouillon  (I use Rapunzel brand organic vegan vegetable bouillon with sea salt)

white or yellow onion, diced

1 tbsp fresh ginger, peeled & minced

can pumpkin puree

can coconut milk (and go for the regular one– none of that reduced fat “lite” stuff!)

1 tsp (or more) cumin

1 tsp (or more) curry

salt (to your liking)

Saute onions & ginger in oil in large pot on med heat, 3-5 minutes.  Add remaining ingredients and stir to combine.  Turn up to high heat and allow to come to gentle boil, then turn down heat to low and allow to simmer at least 15 minutes, stirring occasionally.  Simmering it longer will allow the flavors to meld.

You can vary the amount of ginger, cumin and curry powder to your liking, but I love a full strong flavor.

Enjoy!