I don’t know about you but when I think of fall I think crisp air, changing leaves, warm sweaters, boots, soups, stews and hot mugs of tea (herbal of course 😉 ). This week’s Tasty Tuesday is a super simple pumpkin soup that I whipped up last minute with only a few things I had on hand (read: to lazy to get my butt to the grocery store). I opened up my pantry and saw a can of pumpkin, a can of full fat coconut milk, some quinoa, some thai green curry paste and cinnamon and thought hmm why not!
I simmered the pumpkin, coconut milk, and a few tablespoons of thai green curry paste (depending on your spice preference) over medium heat while I cooked up about 1 cup quinoa separately. Once the quinoa was cooked I added it to the soup along with some chopped chicken, salt, and a few shakes of cinnamon. As weird as this combo seems it was crazy delicious! There is tons of pumpkin around this time of year I suggest you all go out and give this a try 🙂
And just because I enjoy a little sweet treatie with my afternoon tea I thought i’d share my latest obsession 🙂
Peanut butter coconut cookies:
1/2 cup peanut butter
1/2 cup un-sulfured coconut flakes
1/2 cup almond flour
1/4 cup maple syrup
1 tsp flax seed meal.
Mix everything together well and drop the sticky dough on a sheet of parchment paper and bake for 12-15 minutes at 350
Hope you enjoy!