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!

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

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!