A friend recently shared with me this soup base recipe (thank you, Jo!).
It’s a great starter to which you can add the vegetables, proteins and spices you love. I’m told that soups get better with time, so enjoy this Sunday-crockpot-success all week long.
32 oz. vegetable broth
15 oz. can pumpkin purée (I use Festal brand)
13.5 oz. can unsweetened coconut milk
3 tbsp. chopped fresh parsley
2 tsp. brown sugar
salt and pepper to taste
Combine ingredients in a soup kettle or crockpot. Cover and simmer for 30 minutes.
Then tailor it to your own tastes by adding …
2 15 oz. cans of garbanzo beans or
3 cups of cooked white beans or
3 cups cooked barley or cooked wild rice, brown rice, you get the picture :))
4 cups cooked veggies (I used frozen vegetables cooked to package directions)
a protein such as cooked chicken pieces
Add spices, tasting as you go.
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp cumin
1 tsp dried thyme
4 bay leaves
2 tsp dried minced onion
Cover and simmer for 1 hour. Top with croutons and pumpkin seed-floaties for an added crunch.