I have to admit it, one of the reasons this is one of my favorite times of the year is because of the varieties of squash available right now and all the beautiful colors that we see around us. I can certainly do without the cold, especially this year since we had such a short summer. I know, I’m being redundant ….I keep saying we have had a very short summer! That is because we have!
Getting back to squash – pumpkin is the quintessential vegetable for this time of year- you see them in abundance everywhere and they are used in all kinds of really cool decorations for Halloween and carvings, as well as many edible uses for pumpkin and pumpkin seeds.
I have so many recipes that I use pumpkin in because I really like the taste. Pumpkin can sometimes be a little bit on the bitter side, but when you add spices like cinnamon and nutmeg and a little bit of brown sugar or maple syrup – the taste is incredible.
When the weather is cold and damp out [like it is at this time of the year ] I want something that will warm me on the inside, so I usually try to turn to soups, and because this is pumpkin season, I like to make pumpkin soup. ( well, with puréed pumpkin you can pretty much have it all year round. 🙂
Here is a quick and easy recipe that you can whip up in a few minutes and enjoy.
2 1/4 to 2 1/2 cups of pumpkin puree
2 cups of chicken stock
3/4 cups of almond or coconut milk
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
2 tablespoons of maple syrup
Combine all ingredients in a pot, stir to bled together. Heat on medium until just starting to boil, turn down heat to simmer for another 10 minutes. stir to blend well and remove from heat. Serve in bowls topped with a dollop of yogurt and sprinkle with cinnamon.
What ways do you enjoy pumpkin?