Yesterday I made up a curried pumpkin soup. Real(ly) quick. This method works really well with pieces of of squash, but since I had a can of pumpkin puree hanging around, that’s what I used. Lightly saute 2 onions, a few cloves of garlic, salt and spices in some coconut oil. Add a can of pumpkin puree and a few cups of water. Let it all simmer for an hour or so, puree in the blender and you’ve got soup.
And I’m taking some to work in a jar.