Photo courtesy of Pixabay.
Something about fall makes me want to eat foods made with pumpkin. I am not sure why, but as soon as the leaves begin to turn and the air gets a bit nippy I want to make something with pumpkin in it. Pumpkin is not only fun to cook with but also a great source of fiber, beta-carotene, potassium, vitamin C and vitamin A. As you can see, it is definitely worth it to squeeze some pumpkin into your recipes.
Many websites have great pumpkin recipes listed this time of year – simply search on pumpkin plant-based recipes and you will get a bushel full of recipe ideas to try. One pumpkin dish that my mom likes to make this time of year (and I like to eat of course) is a spicy pumpkin soup:
Mom’s Pumpkin Soup:
1 onion diced small
1 tablespoon grated ginger (we use the jarred variety)
3 large cloves of garlic minced
¼ – ½ teaspoon red pepper flakes
15 oz. can pumpkin puree (not pie filling)
4 cups vegetable broth
1 tablespoon honey
½ teaspoon grated orange peel
Salt and pepper to taste
½ cup light coconut milk
2 tablespoons peanut butter
1 tablespoon rice vinegar
4 green onions diced
Saute the onion, ginger, garlic and red pepper for 1 minute. Add broth, pumpkin, honey, orange peel, salt and pepper; bring to a boil and simmer covered for 10 minutes. Add coconut milk, peanut butter and vinegar and stir well. When serving top with green onions.
I try not to be overly dramatic in my writing, but I think most of us would agree we live in troubled times. We might define these troubles differently, but most of us have this sense. Most distressing in my view, however, are not the actual problems we face, but our inability to work together to find their solutions.
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