Pumpkin Curry Coconut Soup

In a large pot on medium heat melt:
1/4 cup coconut oil

Add:
1 small yellow onion, chopped
2 cloves garlic, minced

Cook until onion is translucent then add:
2-3 tablespoons red curry paste

Cook until well combined and fragrant then add:
1 28 oz can pumpkin puree
1 14 oz can coconut milk

Rinse each can out with water and add water to pot (approx 2 cups). Stir in:
2 teaspoons low sodium chicken broth paste

Use an immersion blender to remove all chunks and then heat through over medium heat, stirring often.

Green Goddess Dressing

GREEN GODDESS DRESSING

green tops of a bunch of green onions
leaves from a small sprig of rosemary
leaves from a small sprig of thyme
handful of cilantro
2 cloves of garlic
1 tin of anchovies
1/2 cup mayo
juice of 1 lemon
2-4 tablespoons of apple cider vinegar

Blend all ingredients in the blender until creamy and well combined. Great with a green salad with pumpkin seeds, sunflower seeds, artichoke hearts and grated carrots.