My favourite cooking season is here and no better way to get into fall then cooking with pumpkin. One thing I miss about living in Ontario is Fall and the beautiful colours when the leaves turn orange, red and yellow. I have been living in BC for 12 years now and this is my first fall where I see the Ontario colours showing up here. And now...the rain has begun, the leaves are wet and the cold is coming. A few years ago I found a recipe in a magazine that had no name attached to it. I have changed it over the years and love it. Definitely my go-to soup and I am sure you will love it. If anyone knows of the recipes owner, let me know and I will credit them.
- Roasted red pepper - I use an organic pepper and roast it over the flame on my gas stove
- 1 can of Pumpkin Pure
- 1 tbsp coconut oil
- 1 onion
- 2 garlic cloves
- 1/4 cup of peanut butter
- 3 cups of vegetable broth
- 1/4 tsp turmeric
- 1/2 tsp paprika
- Heat coconut oil in a deep saucepan and add onion. Cook until soft, around 10 minutes.
- Add garlic and cook for a few more minutes
- Add turmeric and paprika and stir
- Add pumpkin puree, peanut butter, broth and the cut up roasted red pepper.
- Bring to a boil then simmer for 15 minutes
- Let cool, then blend until smooth and creamy.
- Place in bowls and serve. Top with crushed peanuts
And to be ready for Halloween, me and my little ladies did our annual pumpkin carving and my little sister joined in the fun. I must say, either I am getting better or they are asking for easier designs. I am guessing it's them, not me ;)