Curried Pumpkin Soup with Baby Bok Choy, Spinach and Peppers

Curried Pumpkin Soup

• 3 small cloves garlic (or 1 big clove)
• 1/2 onion chopped
• 1 can pumpkin puree
• 2 tbs madras curry powder
• 1 tsp grated fresh ginger
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp cinnamon
• 2 tbs honey
• 1 tbs sea salt 
• 2 cups chicken or veggie broth 
• 2 tbs cilantro (just leaves, no stems)
  
• 1 cup baby spinach
•  2 bunches baby bok choy chopped
• juice from half of a lime
• 1 red bell pepper chopped
• 1/2 can coconut milk

(Serves 2-4)

In sauce pan heat olive oil on low-medium heat. Add garlic and stir for about 30 seconds. Add onions and continue to cook for another 3-4 minutes allowing onions to get very soft and start to brown. (Throw in a little salt to sweat the onions and make them cook a bit faster). Add pumpkin, curry powder, ginger, honey, chili powder, salt, cumin and cinnamon. Turn up heat to medium and bring to a boil. Add broth, lime and cilantro and bring to a boil for 5 minutes. Lower heat and add peppers, spinach, bok choy and coconut milk. Bring to a boil, add salt and pepper to your liking. Simmer for another 5 minutes and viola!

 I am not going to lie..I almost licked the bowl when I was done! I had two servings just for myself!!

Enjoy!
Happy Eating!!