Checking out cookbooks from the library offers some fantastic inspiration. We are fortunate to have a wonderful library in the town close to where we recently moved. It is super jam packed with hundreds (thousands!) of cookbooks. I only pay attention to the books with beautiful color photos. I flip through them frantically… and I drool.
So, as I was browsing through my recently borrowed Cafe Vietnam* cookbook by Annabel Jackson, a beautiful trio of dumplings caught my eye.
They made me think of mochi, and how I have been DYING to make mochi since I was 16! Given that mochi often pops up all over vegan blogs, I should have made some by now…
but, I never had rice flour.
And then I thought to myself, “I have rice flour now (slap to the forehead). I always have rice flour now!”
So without any further hesitation I knew I had to make some little rice dumplings- of some sort. On my way to the kitchen I saw a perfectly ripe banana… which is a rarity at our house because they tend to get eaten up quite fast. So I wondered, “what would happen if I just combined everything that was going through my brain at this exact moment?”
Well, folks… this recipe happened.
And, it was good. Very. Very. Good.
This is by far the best “convenient” soup I have ever made. The second I tasted it, I knew I would be devouring the entire pot. I have been on a canned pumpkin binge ever since I made this pumpkin chili recipe from GlueandGlitter.com. That particular recipe inspired me to combine everything under the sun with canned pumpkin and heat it all up in one pot….several different times.
I am especially fond of the recipe I share with you today. It has a great flavor with the apples, ginger and garlic, and the pumpkin acts as the perfect base for it all.
This soup is hearty, tasty, and low in fat. It also takes no time to prepare and is very filling, especially if you opt for the frozen veggies as I did. Using fresh grated ginger is a plus… but since we are already starting with the canned pumpkin… there’s no need to be picky.