Pumpkin Curry Soup

Pumpkin Curry Soup

Cozy, super clean comfort food at its best. The suitcase chicken is a busy person’s saviour.  Unless you’re vegetarian, I have a hard time believing that you don’t blaze into the market on the regular for one of those tasty little fellas, all ready to go in his own little chicken-y handbag.  I know we all like to pretend that we’re too cool, too organic, too whatever to eat a weekly suitcase chicken but seriously, who are we kidding? I’ve been meaning to write a post about a bunch of delicious, clean ways to get creative with your rotisserie chicken left-overs but for now, here’s a delicious little soup we whipped up for just that reason.  It’s awesome meat-free, but the chicken adds a good hit of protein for a great and quick post-workout lunch or dinner.   Make it happen: In a soup pot, sautée in 1 tbsp of coconut oil till translucent: One white onion, chopped 2 shallots, chopped 2 cloves of garlic, minced Reduce heat to low and add:  1 tbsp yellow curry 1 tbsp garam masala spice mix (ours includes cumin, coriander, chill, cinnamon, cloves, nutmeg, pepper, and cardamom.) 2 large handfuls of chopped greens - we used swiss chard Stir over low heat for 1-2 minutes. Add: 3 cups chicken stock 1 can of chickpeas, drained and rinsed 1.5 cups of cooked pumpkin, no spice 1 bay leaf 1-2 tbsp natural peanut or almond butter 1 tbsp maple syrup 1 tbsp sriracha 1 tsp sea salt pepper Bring to a slow boil then reduce heat and cover, cooking for about 20 minutes. Add: One can of...