Last week Brittany Jaroudi gave a wonderful cooking demonstration (and tasting!) on pumpkin recipes. See Plant-Based Pittsburgh to upload her delicious yet easy recipes for Pumpkin bread, soup, granola, pasta sauce, and mini-pies.
I started to make The Blue Zones Pumpkin & Tahini Soup. However, I opened a sweet potato can instead of pumpkin and ended up with the following recipe. It's now a staple in my cooking repertoire--very easy and yummy!
PUMPKIN & SWEET POTATO BISQUE
(4 Servings)
Ingredients
2 cloves, minced garlic
1 15-oz. can pumpkin puree
1 15-oz. can sweet potato puree
¼ cup tahini
2 cups water (more for thinner soup)
2 tsp. curry powder
juice from ½ lime
pepper to taste
Directions
Mix all ingredients in pot, stirring until smooth and warm.
Top with wilted kale, micro-greens, or peas.
Look at the lid for Libby's pumpkin--a measure of progress in the plant-based world!!
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