Thursday, April 12, 2012

Feeling sooooo icky...

I am 19 weeks pregnant!!! We are beyond thrilled to be expecting, but while our hearts are overjoyed my body has been reacting less than wonderfully. I have been sick since week 6- and this has gotten really old! I have not been cooking (or eating!) as I should- either due to feeling sick or feeling totally run-down. My husband has been such a SAINT- he makes breakfast for the kids, and then runs lunch home for us during his lunch hour, and most days gets take-out for dinner. I have tried so hard to pitch in, but it seems like it is not in the cards right now. Our wonderful Church members provided a week of meals for us- it really gave my husband a break and my kids some needed nutrition!

This week I was *finally* able to make a meal on my own from scratch. I was so happy! I had forgotten how wonderful it felt to serve my husband and children some good, healthy, delicious food that I had created by myself! (I wish I could say the rest of the week went better and I was able to make food each day, but that would not be the truth. A gastrointestinal virus landed me in the hospital with directions to stay in bed through the weekend- ick!)

The meal I managed to make for my family was a pumpkin soup with curry. It was *soooo* delicious and flavorful! I love pumpkin soup, I really haven't come across one that I haven't enjoyed (some more than others, but on a whole, I like pumpkin soup in all forms I have tasted). My friend made an excellent one over Thanksgiving and I made it often during the holidays- but wouldn't you know I lost the recipe, so I had to rely on the internet and some last minute changes! Overall- this is my new favorite soup! My children and husband even loved it (and they are not generally pumpkin soup fans)!

Total time: 30 minutes
Makes 6, 1cup servings

2 tbsp butter
1 onion, minced
3 garlic cloves, minced
2 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
3 cups chicken broth
1 15oz can of pumpkin puree
1 can coconut milk

  • Melt the butter in a large saucepan over medium-high heat.
  • Add the onion and garlic, and stir 2-3 minutes until tender.
  • Add curry powder, salt, and pepper, and stir an additional 2 minutes.
  • Add broth, pumpkin puree, and coconut milk- stir to combine. Reduce heat to low, and heat for 15-20 minutes, or until heated through.
  • Enjoy!

I am going to be linking this recipe to one of my ultra favorite recipe sites, Comfy in the Kitchen!

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