The chill is in the air and pumpkins EVERYWHERE…what does this mean???
PUMPKIN SOUP TIME !!!!!!!!!
When this time of year comes around, I can’t wait to buy up my sugar pumpkins and get to baking. Â But pumpkin are not just great in cookies, cakes, and breads, they’re great in savory dishes as well. Â Like my pumpkin soup recipe or my pumpkin kibbeh recipe, both are vegetarian and full of fiber and flavor. Â You can even use canned pumpkin if you have to but I always to prefer to bake my pumpkins and harvest all that nice pumpkin meatiness. Â This weekend I decided to make my amazing pumpkin soup recipe, it’s savory with a touch of sweetness…and very filling. Â I like to top it with toasted seeds or croutons. Â And I like to make large quantities and either give it out or freeze it. Â If you’ve never tried pumpkin soup and seem to be a bit hesitant, I would say, just give it ONE try, even if you don’t like pumpkin, you’ll still love this soup!
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