This recipe, from my dear friend Iumi, is my version of instant soup. I always have the ingredients in the pantry, and it’s been a lifesaver on more than one occasion. Try serving with chapatis.
Pumpkin-Ginger-Curried-Coconut Soup
Serves two
I can plain pumpkin puree
1 can low-fat coconut milk
1″ ginger, grated
2 tablespoons curry powder (more or less, depending on your tastes)
Open cans, pour into a saucepan, add ginger and curry powder, heat through, slurp!