This recipe came about through circumstances that couldn’t have been planned, but we love the results. Cathy was invited to dinner by a wonderful couple, Cassie (the voice) and John (rocket man). Cassie had made a pumpkin soup from scratch, sharing leftovers with Cathy who brought some to the winery where it was shared with her older sister, Julie (rocket girl) who was visiting from London, who said she always ate it with cilantro added. It was then shared with the rest of the family who had on hand cold pasta, dried cranberries, kale, red onion, and broccoli. A cold salad was created by adding Greek yogurt and curry to the soup to act as the dressing. MMM!

12 ounce package dried pasta, (we used Rotini)
1 cup pumpkin soup
1/2 cup Greek yogurt
1/2 tsp Curry powder
2 stalks kale, no stems, chopped fine
1/2 red onion, thinly sliced
1 cup broccoli florets, blanched or raw, chopped to the size of a small olive
3 ounces Cheddar cheese, cut to small dice sized
1/2 cup dried cranberries
1/2 bunch Cilantro, chopped rough
1/2 cup pumpkin seeds, toasted

Prepare pasta according to package directions, drain, rinse, set aside to cool.

While pasta is boiling, combine pumpkin soup, yogurt and curry in a small mixing bowl to act as the dressing.
Have a large bowl ready. When the pasta is cool, put in bowl, and then add all ingredients except the pumpkin
seeds. Add dressing and toss well. Refrigerate until ready to serve: the curry will permeate the salad. When
ready to serve, top with pumpkin seeds. We can easily eat this with a glass of Petit Verdot in one hand