Pumpkin Curry Soup with Peas

Soup is another great way to include beans/legumes in your lunch box, with a good old fashioned thermos. And Dr. Oz says soup for lunch is a great way to maintain a healthy weight. So, as the days get cool down, warm up with delicious, nutritious soup for lunch!

INGREDIENTS

1 tablespoon extra-virgin olive oil

1/4 cup chopped onion

1 (15-ounce) can pumpkin puree
1 (14-ounce) can unsweetened coconut milk

2 cups vegetable broth

2 tablespoons pure maple syrup
2 - 3 (or more if you like) tablespoons curry powder
1 cup peas and/or black beans
Pumpkin seeds and chopped cilantro for garnish (optional)
 Salt and freshly ground black pepper

PREPARATION

Heat oil in a large pot over medium heat. Add chopped onion. Cover and cook until softened, 5 minutes. Stir in 1 tablespoon of the curry powder and the pumpkin puree, then whisk in the broth until smooth. Add 2 tablespoons of the maple syrup and season to taste with salt and pepper. Simmer for 10 minutes, stirring occasionally. Next, stir in the coconut milk and peas/beans. Sprinkle with pumpkin seeds and cilantro for garnish.

We hope these tips and the “wrap” recipe will spark a healthy conversation around your dinner table. Remember, exercise and nutritious food equals better grades! Brought to you by leanandgreenkids.org