Photo by Kerstin Wrba on Unsplash Nothing says fall like pumpkins. Whether they’re getting carved for Halloween, having their seeds roasted for snacks, or being made into soup, gourds rule this season. Making pumpkin soup is not only easy, but it is super filling and packed full of nutrients. It has almost no calories, a ton of potassium, and vitamin A. This soup is perfect to keep in the fridge and to reheat it for lunch or for dinner when you don’t have the energy to cook. Pair it with some bread or a salad and you have a complete meal!
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Looks life Fall has settled for real, it’s time to make some warming and comforting dishes! When I asked what recipes you would like, most of you answered « Pumpkin everything », and you were so right guys! Pumpkin is definitely the best fall flavor of all time and I think we all agree with it. So, to begin a long series of decadent pumpkin and cinnamon everything recipes, let start with this luscious butternut squash soup. 🍂Creamy, warm and slightly spicy, this soup is the best easy and healthy option for a quick but comforting dinner. The recipe is on my blog, LINKED IN BIO. Sending you all the energy to hold up till the weekend. . . Ca y est, l’automne est bien installé, ce qui veut dire qu’il est grand temps de passer à des plats bien chaleureux et réconfortants! Quand je vous ai demandé quelles recettes vous aimeriez voir, vous avez été beaucoup à me répondre « n’importe quoi tant qu’il y a de la citrouille », et vous avez bien raison! 🍁 La courge est résolument mon ingrédient préféré à l’automne et je pense que nous sommes tous sur la même longueur d’onde. Alors pour commencer une longue lignée de recette de saison, je vous propose cette délicieuse soupe à la courge butternut! Très facile et rapide à réaliser, onctueuse à souhaits, légèrement épicée, elle est le plat parfait pour vos soirées d’automne. Accompagnée de ses toppings croquants et de tartines de fauxmage José @jayandjoymarket , un vrai délice! Alors foncez vite retrouver la recette en français SUR MON BLOG, LIEN EN PROFIL. D’ici là je vous envoie tout mon courage pour tenir jusqu’au week-end. . . #vegan #veganfood #veganrecipes #whatveganseat #bestofvegan #cleaneating #letscookvegan #healthyliving #healthyfood #plantbased #foodblogger #f52grams #saveurmag #feedfeed #foodphotography #foodtographyschool #thebakefeed #beautifulcuisines #fall #fallrecipes #soup #pumpkin #pumpkinsoup #comfortingfood #butternutsquash #butternutsquashsoup #pumpkinrecipes #jayandjoy #fauxmage #dairyfree @foodtographyschool
A post shared by Alice Pagès (@alicepages) on Oct 5, 2018 at 2:15am PDT
Instructions
Cut up pieces of 4 pounds of pumpkins into smaller pieces. You can either buy it whole and scoop out the seeds yourself or buy it in de-seeded pieces.
Brush the pieces with olive oil and roast for 30-40 minutes until soft.
At the end of the cooking process, start sauteeing garlic and onions in a pot.
While that’s cooking, peel the skin off of the pumpkins.
Put the pumpkin flesh into the pot and add cinnamon, nutmeg, cloves, and cayenne pepper.
Break up the flesh and let it cook a little and then add in 4 cups of broth. Let it cook for about 15 minutes, then add in coconut milk and puree.
Enjoy!
