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.

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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

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

2. Top with wilted kale, micro-greens, or peas.

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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

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