Autumn Pumpkin Soup

What more could you want on a chilly autumn day than a delicious bowl of souppp. One of my go-to soups is generally butternut squash because of it's sweet and delicate flavour but why not switch it up? Why not turn your PSL craving into a meal?

Pumpkin Soup. Boom. Healthy. Delicious.

With my schedule these days cooking has become a task that has unfortunately taken a back seat. When I get a spare moment, there just doesn't seem to be enough of those moments to string together to do a ton of cooking so I've got to make it count!

Corners to cut?

Canned pure organic pumpkin. Chop that cutting, carving, de-seeding and roasting time out and get to that cooking!

Spiced Autumn Pumpkin Soup

1 can Organic Pure Pumpkin Puree

1 medium Spanish Onion

5 medium Carrots

3 cups Veggie Stock

1.5 tsp Cinnamon

1.5 tsp Ginger

1.5 tsp Cayenne

1 tsp nutmeg

1. Add chopped onion, carrots to large pot with a few tbsp of olive oil. Place onto medium heat, covered. Make them all sweat!
2. Add pumpkin puree and veggie stock. Cover and simmer.
3. Add spices. Simmer again. check veggies and make sure they're soft.
4. Use an emulsion blender or high powered upright blender (I use Vitamix) to blend until smooth.
5. Serve and top with roasted veggies of choice, quinoa, a little pepper and whatever else you want- maybe even some greek yogurt for some creaminess.

ENJOY!