Fragrant coconut and curry. Loaded with warm spices. The woods will smell absolutely amazing as this pumpkin soup is simmering on the stove. A wholesome, warming bowl of soup. What’s not to love!
Ingredients
3/4 cup Quinoa, uncooked
2 medium Carrots, diced
1/2 medium Yellow onion, diced
3 Garlic cloves minced
3 cups Unsweetened lite coconut milk
15 oz can Petite fire roasted diced tomatoes
7.5 oz Pumpkin pure
1 tablespoon Curry paste red
1 tablespoon Cumin, ground and toasted
5 oz Baby bok choy, diced
3 oz Sugar snap peas
1/4 cup Cilantro, chopped
1/2 teaspoon Black pepper, ground
Directions
At Home:
At Camp:
Place the soup mixture in a medium pot. Add approximately 750 ml water. Cover; bring to a boil while stirring frequently. Cook until rehydrated. Allow to finish cooking in an insulated cozy if more time is needed.
Nutritional Info
Ingredients
3/4 cup Quinoa, uncooked
2 medium Carrots, diced
1/2 medium Yellow onion, diced
3 Garlic cloves minced
3 cups Unsweetened lite coconut milk
15 oz can Petite fire roasted diced tomatoes
7.5 oz Pumpkin pure
1 tablespoon Curry paste red
1 tablespoon Cumin, ground and toasted
5 oz Baby bok choy, diced
3 oz Sugar snap peas
1/4 cup Cilantro, chopped
1/2 teaspoon Black pepper, ground
Directions
At Home:
- In a saucepan over high heat, bring quinoa and 1 1/2 cups water to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let cool; fluff quinoa with a fork.
- Meanwhile, in a stockpot over medium heat, cook carrots, onions, and garlic, stirring occasionally, until onions start to turn translucent, 3 to 4 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.
- Add coconut milk, diced tomatoes with their juices, pumpkin puree, and red curry paste. Increase heat to high, cover, and bring to a boil.
- Reduce heat to medium-low and simmer until carrots are tender, 10 minutes. Add bok choy and sugar snap peas; cook until tender, about 5 minutes.
- Combine quinoa and cilantro to the soup mixture.
- Remove all water using a freeze dryer of food dehydrator and divide into two servings. Seal each serving in appropriate packaging with an oxygen absorber for freeze drying or vacuum pack if using a food dehydrator.
At Camp:
Place the soup mixture in a medium pot. Add approximately 750 ml water. Cover; bring to a boil while stirring frequently. Cook until rehydrated. Allow to finish cooking in an insulated cozy if more time is needed.
Nutritional Info
- Package Weight: 6.2 oz.
- Servings Per Recipe: 2 servings
- Amount Per Serving: 3-1/8 cups
- Calories: 622
- Total Fat: 27.1 g
- Cholesterol: 0 mg
- Sodium: 357 mg
- Total Carbs: 80 g
- Dietary Fiber: 14 g
- Protein: 15 g