This was a dinner I compiled at at 9:30pm after getting home from a full day of teaching and TAing. I don’t love eating this late, but I also can’t bring myself to eat at 5pm (before class starts), so I try to have simple, lighter (preferably liquid) meals on these days, so as to not make my body work too hard so close to sleepy time!
I knew I wanted to make some version of pumpkin soup, but I also wanted some protein and green veggies. I took three cans out of my cabinet, grabbed my bag of baby spinach and got creative with some spices.
Oh, I’m counting my spices as a single ingredient, because, like, it made for a catchy title and this is such an easy recipe, I wanted it to look as unintimidating as possible! So here’s the list:
1. 1 1/2 can pumpkin puree
2. 1 can garbanzo beans
3. 1 can lite coconut milk
4. 2 cups chopped baby spinach
5. Spices: cinnamon, cayanne pepper, salt and pepper (all to taste; play around and see whether you like it a bit more sweet or spicy!)
Instructions (so simple!): Put all of these ingredients in a large soup pot. Heat on medium heat for about 10 minutes, stirring regularly. Taste and continue to spice to your liking. Finally: enjoy this delicious, hearty, nutritious, comforting fall soup!
Expecting an apple recipe? Forgive me! More apple recipes coming soon!