Curried Pumpkin Potato Soup

Prep Time:  as little as 25 minutes

Serves: 4

Dubbed “warm potato hummus” to avert Fuego’s gag reflex (15 1/2 years ago, she was the sickest she’s ever been and made the mistake of having carrot soup... She hasn’t been able to eat orange soup  since—until tonight’s “warm potato hummus”).

Ingredients:

15 ounces of pumpkin (I used organic canned—thus the 25 minutes ;)

15 ounces coconut milk 

4 potatoes in 1/2” cubes (also thus the 25 minutes)

4 pinches (~3/4t) salt

~3/4t red curry powder 

~1/2-3/4t onion powder

~1/2-3/4t garlic powder 

~1/8/-1/4t habanero powder 

~1/8t ground ginger

Prep:  

Combine pumpkin and coconut milk in a sauce pan over medium-high heat and bring to boil.  Reduce heat to simmer and add diced potatoes and spices.  Cover for 20 minutes, whisking occasionally to make sure it doesn’t stick to the bottom of the pan.  Serve hot with a sprinkle of sheredded goat cheddar.

Great over rice.  Apparently also good with toast as “hummus” ;)