Pumpkin Almond Soup
Bring 32 oz vegetable or chicken broth to a boil with onions and garlic. Add one can pumpkin and 1/4-1/2 c nut butter (I used almond butter), stir continuously until bubbly. Add 1T ginger, 1/2 t cloves, 1/2 t coriander, 1 + t salt, also add 1-2t of soy sauce if desired. Turn off heat and add rice noodles, stir occasionally until rice noodles are soft, but al dente. You don’t need more than 1/2 a hand full of rice noodles and they can be broke in half before throwing in the pot.
Top with snow or sugar snap peas and enjoy.
Please feel free to experiment. Add some finely chopped greens like kale or spinach or try some cheeses.
May you thrive as you nurture you family in warmth and love.