My Fave Fall Soup!

Sue’s Curried Pumpkin Vegetable Soup

Sauté together in olive oil for 5 minutes:

2 onions or leeks, chopped

2 stalks of celery chopped

3 cloves of garlic, chopped

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Add 2 quarts of good chicken broth or water

1 ½ cups fresh or (1 small can, if you must) of pureed pumpkin

2 cups fresh or (1 small can, if you must) diced tomatoes

1 small can of chick peas, drained (or soaked and cooked, if you must)

1 peeled, cubed sweet potato

1 cup green beans, fresh or frozen, cut into bite size pieces

salt, pepper, sweet curry powder to taste

Simmer all of the above ingredients together until soft.

Just before serving add:

½ can (or more) of coconut milk

1 cup of leftover cooked brown rice or other nice grain

2 cups of chopped fresh spinach, kale, arugula or escarole

Handful of chopped cilantro

Optional (but necessary, in my book): 1/4 cup golden raisins and 1/4 cup pine nuts.

Heat through and serve.

HOLY SMOKES! This is one awesome soup, loved by friends of the Farm from near and far.For those of you that may already have this recipe, it's true, I alter the ingredients nearly every time I make it...what can I say? It's the nature of the season and my fickle Libran cooking style.