Pumpkin Time!
- Sally
- Oct 17, 2019
- 1 min read
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
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!

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!
Comments