the weather has finally turned cold & there’s a definite chill in the air. so what does that mean? soup’s on. this week, pumpkin curry soup is bubbling on my stovetop. served with warm & crusty bread and maybe a spinach craisin salad, this is the perfect meal to warm you from the inside out.

pumpkin curry soup

ingredients:
3 tablespoons butter
1 large onion chopped (1 cup)
2 teaspoons of finely chopped garlic
1 teaspoon – 1 tablespoon curry powder (depending on taste – i like it spicy)
1 teaspoon salt
1/4 teaspoon ground red cayenne pepper
2 cans (15-oz each), or 1 28-oz can of pure pumpkin
32-oz chicken broth
1 cup whipping cream

optional garnish: sour cream, fresh thyme, pumpkin seeds

directions:
1. in a large stock pot or dutch oven, heat butter over medium heat. cook onion, garlic until tender (stirring occasionally).
2. stir in curry powder, salt, red pepper, pumpkin & broth. heat to boiling, reduce heat & simmer uncovered for 15 minutes.
3. pour slightly cooled soup into a blender in small batch & blend on high speed for about 15 seconds, or until smooth. pour blended soup into a medium sized bowl & repeat with remaining soup.
4. return all pureed soup to stock pot or dutch oven. stir in whipping cream & cook over medium-low heat until thoroughly heated, stirring frequently.

garnish with sour cream, fresh thyme &/or pumpkin seeds.

bold pumpkin flavor with just a kick of spice, pumpkin curry soup is definitely a new family favorite.

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chocolate, banana, a handful of coconut & if you’re feeling fancy…. a sprinkling of macadamia nuts – i’d say that’s hawaii in a bread pan, or at the very least, the best banana bread recipe ever.

i’ve spent years trying to re-create & perfect this recipe from my childhood. with a hint of coconut & banana, the ooey goodness of melted chocolate & smothered in a powdered sugar icing… i think i may have finally hit the jackpot.

banana chocolate chip bread recipe

bread ingredients
3 bananas, mashed
1/3 cup of melted butter
3 tablespoons of milk
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
pinch of salt
1 1/2 cups of flour
1 cup of coconut flakes
1 cup of milk chocolate chips
1 cup of macadamia nuts (optional)

icing ingredients
1/2 – 3/4 cup of powdered sugar
3-4 tablespoons of milk

directions

1. preheat oven to 350 degrees.
2. mix butter into the mashed bananas in a large bowl. add sugar, egg & vanilla.
3. add baking soda & salt and mix.
4. add the flour, mix.
5. add coconut, nuts & chocolate chips & mix with fork.
6. pour mixture into a buttered loaf pan.
7. bake approximately 1 hour and 15 minutes, or until an inserted toothpick comes out clean.
8. while the bread cools, mix the icing…
9. mix powdered sugar & milk until it’s at the consistency where is slowly runs off a spoon. (if it’s too runny, it won’t stick to bread.)
10. remove bread from pan & drizzle (or smother with) icing on top.

best enjoyed slightly warmed from the oven. although, it is awfully delicious served the next morning for breakfast. or, as the base of a hot fudge sundae (complete with a scoop of vanilla ice cream & hot fudge).

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