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Pumpkin Time!

Last week Brittany Jaroudi gave a wonderful cooking demonstration (and tasting!) on pumpkin recipes. See Plant-Based Pittsburgh recipe page 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 can of sweet potato instead of pumpkin and ended up with the following recipe. It's now a staple in my cooking repertoire--very easy and yummy!



  • 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


  1. Mix all ingredients in pot, stirring until smooth and warm.

  2. 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!


p.s. If you're in the Pittsburgh area and aren't receiving Plant-Based Pittsburgh newsletter each month, do sign up. You'll receive info. about meetings, area events, recipes, news you can use, and lots of local support!

Best of health to all!

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