Monday, December 13, 2010
Thai Pumpkin Spinach Curry Soup
Perfect for a bitter cold day.....
Half Can Pumpkin Pie Filling
One Can Coconut Milk
3 oz of Coconut Water
One Sliced Banana (soft room temp)
3 Tablespoons Peanut Butter ( creamy)
1 Tablespoon Yellow Curry
2 Tsp. Brown Sugar
1/4 Tsp. Ginger
Sprinkle of Nutmeg
One Handful of Baby Spinach with stems removed.
Mix all the ingredients together over low heat, adding the Spinach once it is heated and starts to bubble. Serve piping Hot and eat right away.