Our Mizuno Giveaway Extravaganza Continues (But first, Soup!)
I asked our lovely Michelle to share her amazing recipe for Pumpkin Carrot Coconut Curry Soup and her thoughts on being in Oregon this time of year. Soup is a lovely way to bring in the season and so is winning a pair of new running shoes!!! We continue with our awesome Mizuno giveaways and feel so fortunate to share their excellent products with you.
There is nothing that speaks fall like chilly nights and the brilliant colors that come with the changing of the leaves. It has been many years since I was a part of this spectacular time of year. Getting to experience fall was one of the many reasons I wanted to move to Eugene. I have missed that special smell in the air that is indicative to the coming of the season along with the wet leaves and the changes that happen in my refrigerator.
Here’s what I came up with recently with the last of my garden’s carrots and a sugar pumpkins.
Pumpkin Carrot Coconut Curry Soup Recipe
1 med. Sugar Pumpkin cut in half, seeds scooped out and placed face down on a cookie sheet.
2 cups carrots-washed and cut into 2 inch pieces
2 Leeks (or 1 med onion)chopped and rinsed thoroughly
1 T Coconut or Olive oil
1 can Trader Joe’s 14 oz. light coconut milk
1 cup veggie or chicken broth
1 tsp cumin
1 tsp curry
1 tsp turmeric
1 cinnamon stick or ½ tsp cinnamon
Chicken or Veggie stock as needed.
Pre heat oven to 375 degrees. Place carrots alongside prepared pumpkin and bake in oven till soft approx. 45 minutes. Chop the leeks and cook for 3-4 minutes in oil. Add cumin, curry and turmeric and let simmer for a couple of more minutes. When leeks are soft add coconut milk and cinnamon stick. Let simmer on the stove for 30 more minutes being careful not to let the coconut milk boil.
When the pumpkin and carrots are cool to the touch scoop the pumpkin out of the shell and puree in your food processor or blender along with your coconut milk mixture (take out cinnamon stick). Keep processing until all the coconut milk is incorporated. Use stock as needed to thin soup to desired consistency. Season with salt and pepper and place the cinnamon stick back in the soup. Serve the next day. Curry is usually better when it sits for a bit.
~ Bon Appetit’
Ok, Ok, Let’s Do the Shoe Giveaway!
Here’s how to win! Soup is a great vegetable delivery system for moms with little picky eaters. Give us either a soup idea or another one of your favorite, healthy, go-to winter family pleasers. We’ll create a list of awesome dinner ideas and pick a random winner from our Facebook and blog entries on Friday, November 30th by 5:00pm PST!