Everyone has pumpkins on their blogs! Pumpkin pie, pumpkin cookies, pumpkin costumes, pumpkin carvings, pumpkin pancakes even pumpkin truffles! So, seems though it’s the season for them and I don’t have any pumpkin recipes on my blog yet, I thought I’d have a play and see what I could come up with!
When I was much younger and lived at home, my elder brother decided that our hollowed out pumpkin should go in the microwave! I’m not sure how long it went in for but let’s just say our Mum was not best pleased!!! All I recall is my brother feeding me lumps of orange goo which tasted of cheese! Now I’m not suggesting for a minute that you should replicate that age old experiment, but cheesy? Does pumpkin taste cheesy? Could I make something pumpkiny and cheesy?
Today I was with my sister’s and their children (not a regular occurrence due to the distances we live apart) and we went to a wonderful farm shop complete with pumpkin patch! Okay so I was told that about 1200 pumpkins have already been sold off this patch so it wasn’t as full as we’d like, but nonetheless we could pick our own pumpkin! ☺
I will experiment some more (especially as the pumpkin cookies disappeared without a hint of a photo), but here is an easy recipe to start with… pumpkin soup! Dress it up, dress it down, spice it up or use mild herbs. It’s very easy (once you can get to the pumpkin flesh) to cook this smooth creamy seasonal soup… yumyum. I’m sharing this week with Deborah at the Plant Based Potluck Party and with Mary Ellen & Kimmy at Healthy Vegan Fridays.
Gather Prepare Serve & Store
Pumpkin Soup (vegan & Free-From)
Serve & Store