Homemade Pumpkin Butternut Squash Soup. Reblogging this video post from last October. Can’t wait to make pumpkin butternut squash soup again! What’s your favorite soup?
This looks delish!
Serves 8 to 10
This Pumpkin Cheesecake was among our favorites in Vegan Pie In The Sky! All those autumnal spices with lots of pumpkin flavor and an irresistible pecan crunch topping. It’s so delicious, it makes you feel…
My dinner at Daytona’s Siam Thai: vegetarian spring rolls, rice, tofu pad woonsen and pumpkin custard. Yum!
Hi, pumpkins! Hellooooo, baking! :)
I finally have some pumpkins - more than I thought I needed - after my three nights of grieving after finding out Walmart doesn’t sell big pumpkins anymore. I had been regretting and wishing these past few days about how I should’ve bought several pumpkins, chopped/shredded them and stored them in the fridge for whenever I’m in the baking mood.
Oh, I thought all hope was gone!
Fortunately, a friend from church were giving these after church today! God is good! These are the biggest pumpkins I’ve ever brought home. Now I can make some mini pumpkin loaves for Felicie (our mail lady) and Grandma Brown (our neighbor). I’m very tempted to have a pumpkin carving contest with family using power tools. Wouldn’t that be fun? No scary faces, just pure creative fun with family. :)
Hmmm…any suggestions on what I could make with all of these…aside from vegan pumpkin loaf, cheesecake, soup and cookies (which I already plan on making)?
Know of any good vegan pumpkin recipes? Do share! :)
This looks so healthy. Wish I could have some friends over to taste this when I make it.
Roasted Almond Pumpkin Seed Butter - Source
- 2 cups raw almonds
- 2 cups raw pepitas/pumpkin seeds
- 2 tsp garam masala or more to taste (an Indian spice mixture)
- dash of cayenne pepper for a little kick, optional
- 1/2 tsp agave syrup
- sea salt to taste
1. Preheat oven to 170F and line a baking sheet with parchment or a silicon baking mat. Spread the almonds out onto the prepared baking sheet and bake for 40 minutes, stirring once half way through.* Remove from oven and let cool.2. While almonds are baking, heat a dry large skillet over medium-high heat (no oil required). Add pepitas to pan and stir constantly with a wooden spoon or spatula until they are crackle, pop and are light brown on the edges (just a couple minutes). Be careful not to over toast or burn! Transfer to bowl of food processor and let them cool slightly.
3. Once almonds are mostly cool, add to the pepitas in the food processor. Turn on the processor, stopping every so often to scrape the sides, turn back on and repeat until you have a creamy almond-pepita butter (it took me about 9-10 minutes). Add salt and honey to taste and process again until well incorporated and
try not to eat it all with a spoonenjoy!
I love, love, love this picture and this recipe. Why? One, I love pumpkin! Two, the spoon! Look at that spoon! It makes the entire picture look so musically delicious! We’re having guests over this coming Sunday. I’m thinkin’ this would be a great dessert to serve for dinner. Although I might change the recipe and make it with fresh pumpkin instead of canned pumpkin. My family and guests could do without the preservatives. :)
Fall is here! It is pumpkin time! Earlier this week I bought a pumpkin with the intention of making my homemade pumpkin soup for my close friends to try. Much to my dismay, the pumpkin I picked wasn’t quite ripe enough and my soup evolved into an I-don’t-even-know-what-to-call-this-or-what-this-tastes-like soup.
Such. A. Big. Disappointment.
The soup DID NOT taste like pumpkin at all. So…I’ve decided to stay optimistic. I intend to fix my very first epic soup fail. I plan to buy a medium sized pumpkin so the next time my friends pay me a visit, I’ll have “REAL” pumpkin soup and maybe some pumpkin loaf and vegan pumpkin cheesecake if I have lots of leftover pumpkin. Can’t wait!