{31 Days} Preparing for Baby # 3

Welcome to my {31 Days} series this year! We will soon be welcoming baby # 3 and I realized that there is a lot I need to do before that happens! You can find all the posts in this series here. Thank you for following along with me.

Last week I talked a bit about planning for food after the baby comes. Mainly, I was freaking out about my lack of freezer space for that food.

I quickly realized that I would not be able to do a big freezer cooking day, like I had originally planned.

My new plan is to double up on recipes during the week, and hopefully make some room in the freezer on a smaller scale. My first meal to make? Pumpkin soup.

I absolutely love pumpkin. I know there are some people that do not like pumpkin, and if you don’t like pumpkin, use winter squash instead (butternut or buttercup work well). This is a soup that my kids absolutely love, and I love as well!

Curried Coconut Pumpkin Soup

*3 onions – chopped
*1 small bunch of celery – chopped
*4 large carrots – chopped
*6 cups of water
*1/2 tsp salt
1 roasted pie pumpkin -or- 2 15 oz cans pumpkin puree
1 tsp curry powder

1 can coconut milk

Coat the bottom of a soup pot with extra virgin olive oil or coconut oil. Saute onions, celery, and carrots for a couple of minutes over medium high heat. Add water and salt and simmer for ~2 hours.

Add pumpkin and curry powder and then use a stick blender to puree soup. Bring back up to a simmer.

Split soup in half – half to cool in the fridge for the freezer, half for dinner.

For the soup that is for dinner, add 1 can of coconut milk, or about 1 1/2 cups of homemade coconut milk.

For the soup that goes in the freezer, after it is cooled put in a large ziploc bag and label. Directions: put it fridge to thaw overnight, put in a soup pot, bring up to a simmer, add 1 can of coconut milk. Serve with delicious drop biscuits! Yum!

*You can alternately use 6-8 cups of vegetable stock and skip making your own stock.

What is your favorite freezer meal?