Curried Pumpkin Soup

Winter is upon us and it always inspires me to make comforting soups, stews and sauces.

Pumpkin is such a versatile ingredient to have in your pantry. I always have pumpkin in my kitchen for various uses: cookies, cake, muffins, soup, sauces.  Another excellent use I discovered recently: it is wonderful for upset tummies in animals. If ever my dog, Cava, is sick with stomach issues, pumpkin eases her discomfort.

Here is a delicious and heart warming soup you can whip up in no time.

1 can pumpkin, unsweetened
Water - 2 can fulls (use empty pumpkin can)
1 tsp dried ginger
1 tsp garlic
1 bunch kale, ripped by hand into large chunks
Dash of Worcestershire
1 tbsp hot curry powder
1 tsp chervil
1 tbsp honey, brown sugar or maple syrup (whichever you prefer)

Combine all ingredients in a sauce pan and heat to a simmer on medium for 15-20 minutes, or until kale is cooked through.

Serve with crackers, bread, or add cooked quinoa to make it a little more hearty.

Enjoy!
Lola