This warm, rich soup is such a perfect way to end a winter night. No worries about it tasting like coconut – the milk adds a much needed creaminess while the peppers add a kick of spice.

This was originally posted in Cooking Light years ago, but I’ve tweaked it to make it a lot simpler and quicker. Don’t leave out the lime – it’s the perfect bit of tang needed.

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Kacia blogs at Coconut Robot, and also is one of the founders of the popular online Bible Study (that’s changed my life) She Reads Truth.

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I’d like to present to you all: the easiest pumpkin soup you ever did eat.

And I’m also sneaking in an easy way to “cream” up your soup, without adding cream!

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I’m a soup girl. I could eat it every evening when the temperature starts dipping into the 50s. My husband? Well, he likes it, but he usually has to reign me in to keep me from making soup every evening.

Oops!

Besides just loving the hot-soup-in-my-belly feeling, soup is just so easy to make! And this pumpkin soup could quite possibly the easiest in my meal planning list.

Ready for it? Go grab these 4 things:

1. 1 small can of pumpkin puree
2. your “milk” of choice. I use coconut milk from Trader Joe’s, but use whatever you’d like!
3. Curry.
4. Salt.

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Honestly – this could be the best dish we’ve ever had in this short of time. Last night I realized at like – 5pm that I’d gone grocery shopping but we didn’t really have a meal ready. I grabbed stuff for Korean beef and then found we had no soy sauce. Or sesame oil. I decided to change it up and bit and work with what we did have. My goodness. Sam told me as I added things to the beef, “Wow, that smells amazing.”

It’s spicy, but you can tone it down with less peppers or kick it up with more. Don’t leave out the green onions. We used a thick teriyaki sauce made with honey.

• 1 pound lean ground beef (I used 92/8)
• 1/3 cup teriyaki sauce
• 1 Tbs peanut oil (allergies? use sesame oil)
• 3 cloves garlic, minced or pressed
• 1/2 teaspoon fresh minced ginger
• 1/2 teaspoon crushed red peppers
• 1 teaspoon salt
• 1 Tbs toasted sesame seeds
• 4-5 sliced green onions

This is a great way to spice up boring spaghetti night without slaving over the stove or adding meat. Roast the vegetables ahead of time and store in the fridge until ready to use. Overflow of veggies? You can toss in zucchini, red onion – just about anything. Double up and freeze the leftover sauce for another night.

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Cheesy, tangy, tomato-y goodness that the whole family will love.

• 2 tsp olive oil
• 13 uncooked lasagna noodles (one just-in-case noodle)
• 1 tsp onion powder
• 3 cloves garlic, chopped
• 1 14.5oz can vegetable broth
• 1 tablespoon chopped fresh rosemary
• 2 14oz cans marinated artichoke hearts, drained and chopped (take off tough outer leaves)
• 1 package or head of fresh spinach, washed and loosely chopped
• 1 28oz jar tomato pasta sauce
• 3 cups shredded mozzarella cheese, divided
• 1 4oz package feta, crumbled

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