but I guess our Indian Summer is long gone.
It is now time for me to embrace FALL!!!
I can’t think of a better way to do it than by making some
warm and spicy soup with my favorite ingredients!
I wanted to make something relatively fast and easy.
I also wanted to incorporate Organic ingredients without preservatives,
so I thought about the Fall flavors that I was craving and came up with this
very easy soup that takes 5 minutes to mix the ingredients and
1 hour in the slow cooker.
How great is that?!
1/4 tsp Aji Amarillo powder, Zócalo – heat level 6
Pepitas or Pumpkin seeds to garnish.
Put all of the ingredients into the slow cooker and cook on high for 30 minutes. Stir a few times and reduce the heat to low for the final 30 minutes or until you are ready to serve.
Scoop into bowls and top with generous pinches of Pepitas. and add an extra pinch of smoked sea salt!
I like the extra crunch from the Pepitas when you mix them in.
Better yet it was in my pantry because I always buy extra this time of year!
extra rich, thick and creaminess that I want in this soup.
and compliment the coconut milk.
Cinnamon + Pumpkin = Always Perfect!
I use dried Aji Amarillo because I wanted to add a smoky flavor to the red curry with
You can use a red pepper chili flakes and pimenton as a substitute if you don’t have Aji on hand.
Let’s see … who should I share this jar of
Red Curry Pumpkin Soup with …