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Pumpkin Time!

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!


(4 Servings)


  • 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!!

Pumpkin: 1/4 c. = 1 egg; 1/2 c. = 1/2 c. oil; 3/4 c. = 1 c. butter


p.s. If you are 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 local support!


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