A.k.a. Soup à la Lazy. :)
I was exhausted after work today, so I wasn’t up for any laborious dinner preparations. I had half a can of leftover pumpkin from the tofu scramble I made yesterday, so I decided to use that and make some soup. Luckily, I have a copy of Happy Herbivore’s e-Cookbook, Pudge-Free Holidays, in which there’s not only a pumpkin soup recipe, but a full list of variations of said recipe! I kind of made a cross between the Pumpkin Curry Soup and the Pumpkin Gingerbread Soup (I used curry, cinnamon, and cloves). I topped the bowl with some Trader Joe’s plantain chips–have you tried these things?!–and dried cranberries, for a truly festive meal that took less than 5 minutes to prepare.
I don’t have permission to publish the recipe, but it’s definitely something that anyone could make if they wanted to purge their fridge/pantry! All you have to do is heat some canned pumpkin, liquid (broth/non-dairy milk), maple syrup, salt, and spices of choice over medium heat until warmed through. Could gourmet be any easier?
P.S. I need to get a new backdrop, don’t I? ;)