It just doesn’t get easier than this. Whether you are in a hurry or just looking to mix it up a bit, this recipe is quick, easy and delicious. If you are feeling adventuresome, mix in a small can of coconut milk, but this soup certainly stands on its own without it.
- 3 TBS Vegetable oil
- 2 large chopped Summer Squash
- 1 small diced onion
- 1 tsp curry powder
- salt and pepper to taste
- 4 cups veggie broth
- 1 cup toasted (shelled) pumpkin seeds
In a pot, sautée the squash & onion in the oil until slightly caramelized. Stir in the curry powder. Add the broth when everything is tender. Bring to a boil and then reduce the heat to a simmer for about 20 minutes (or 2 minutes in an instant pot). Puree until smooth. Salt and pepper to taste. Serve with a healthy handful of pumpkin seeds sprinkled on top. You want to make sure you get a couple of seeds in every bite. It’s so good!