Easy Pumpkin Curry Coconut Stew

Easy Pumpkin Curry Coconut Stew

What do you do with leftover pumpkin and coconut milk?  Make Soup!  You can change this recipe up to match your own tastes.  Add veggies, or any kind of milk.  I like the Coconut-Curry combination and it has to have some salt or soy sauce, because it's too bland otherwise.  Modify away!

Solid Pack Pumpkin

Light Coconut Milk (or soymilk, non-fat creamer, cow's milk, etc.)

1/2 Cup Chopped Onion

2 Cups Chopped Cabbage Mix, thin sliced Carrots, chopped Spinach, or any Veggies you like (Optional)

No-Salt, Salt or Soy Sauce

Curry Powder

Granulated Garlic

Black Pepper and/or Cayenne Pepper (love cayenne!)

Water or soup stock

Saute onion in the bottom of the sauce pan with cooking spray, few teaspoons of curry powder, and granulated garlic. When the onion is cooked, add the cabbage mix and coconut milk.  Cook for a few minutes until the veggies starts to wilt.   Mix in the pumpkin and a cup or more of water.  If you like it more 'soup-like' add about 3 cups of water.  If you want if more 'stew-like' add one cup of water.  Add the no-salt and black pepper to taste.  Serve with whole grain French bread or ciabatta bread.