Isn’t fall just awesome? The slight chill in the air, the beautiful colors, the beginning of hockey season (oh, wait, scratch that), the feel of the holidays slowly approaching… I love it. I mean, what’s not to like, right?
And you know what else is awesome? Pumpkins.
Pumpkins are like the superhero of the veggie world. You can pretty much do anything with them: pick them, carve them, use them to decorate your front porch and of course, my favorite, eat them.
I don’t think there’s one single pumpkin dish I don’t like. Sweet, savory, you name it. If it looks, smells or tastes like pumpkin, I’m all over it.
So over the next few weeks we’ll be sharing some of our favorite recipes, but we wanna know… What’s YOUR favorite pumpkin dish and why?
I’ll start: I have to say… Naomi’s (Vicky’s mother in law) pumpkin pie. Because it was the very first one I ever tried and it brings back great memories of the first fall I ever spent here in the US. And Vicky’s pumpkin soup. Because it’s just awesome. As simple as that 
Enjoy!
Ruth
- Prep time: 10 minutes
- Cook time: 40-45 minutes, plus 20 minutes to cool
- Ingredients (makes 8-10 servings):
- 2 cups sliced leaks
- 3-15 ounce cans of organic pumpkin puree (make sure it’s not pumpkin pie filling!)
- 3 medium gala or golden delicious apples, cored and quartered
- 2 medium sweet potatoes peeled and cut in large cubes
- 4 cups of water or enough to just cover the vegetables and apples
- 2 tsp powdered vegetarian “chicken” flavor bouillon
- 1 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp black pepper ( or less if you don’t like it spicy)
- 1/8 tsp ginger powder
- 1/2 tsp pumpkin pie spice
- 2 tbs agave or maple syrup
- Savory granola for garnish
- In a large soup pot combine leeks, pumpkin, apples and sweet potatoes. Add enough water just to cover
- Bring to a boil. Add bouillon, salt and spices
- Cover and simmer for about 30 minutes or until the sweet potatoes are tender
- Let the soup cool for at least 20 minutes . Puree in a blender, return to soup pot and add agave nectar or maple syrup. Simmer for an additional 10 minutes
- Garnish with savory granola right before serving
ENJOY! From May I have that recipe
I usually don’t like sweetening in my soup but the rest of it sounds yummy. I will be giving it a try. I have a couple of small pie pumpkins just dying to be turned into puree. I love the idea of the granola topping.
Absolutely! You can skip the sweetener and it will still be delicious. You can also use granny smith apples instead of gala or golden delicious, to make it more tart. Hope you like it!
This soup sounds incredible! I love the colour it’s come out!
Thanks!! The soup by itself is awesome, but adding the granola makes it even better! Enjoy
Your soup looks wonderful.
My favorite pumpkin recipe is probably a pumpkin cake with brown butter icing. Yum!
That sounds sooo good!! Feel free to share the recipe if you have it!
the granola garnish is brilliant. love this.
Thanks!! I love your smokey chipotle parmesan fries!! They look soo good!
I LOVE pumpkin soup and this recipe looks delicious! Just bought some pumpkin cant wait to make this!
I Love this recipe so much! its amazing, this website is amazing! If you make a cook book im going to be the first person to buy it!
Wow! Thank you!! We’ll make sure to keep you posted
yum! i dont have a pumpkin but lotsa butternut squashs so might give this a go
Absolutely! Should be delicious as well. Go for it!
Awesome Recipe
I love soup… Here is another one you might like.
http://www.wascene.com/food-drink/healthy-butternut-pumpkin-soup/
Thanks for sharing,
Jen
That looks delicious! Love the spices there. Thank you for sharing!