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A rich, savory pumpkin soup topped with crunchy, toasted maple cayenne chickpea "croutons"- a quick vegetarian weekday meal!

A rich, savory pumpkin soup topped with crunchy, toasted maple cayenne chickpea "croutons"- a quick vegetarian weekday meal!

Gluten-Free Vegan Pumpkin Enchiladas topped with a vegan sour cream sauce, avocado, and fresh salsa- a great mix of Mexican and fall flavors.

Gluten-Free Vegan Pumpkin Enchiladas topped with a vegan sour cream sauce, avocado, and fresh salsa- a great mix of Mexican and fall flavors.

Pumpkin Spice Bundt Cake

Pumpkin Spice Bundt Cake

There's much to love about Fall. (The crisp air, leaves turning from green to gold, apple picking, and hot cocoa all come to mind.) But perhaps most exciting

PALEO  roasted red pepper, garlic, and butternut squash soup.    1 red pepper, roasted (about 1 1/4 cup sliced) *  1 butternut squash, roasted **  1 entire head garlic, roasted *  3 cups (or more) vegetable broth  Blend all ingredients in blender until very smooth. Salt to taste if desired. I used salted broth so I didn’t need to add any.  Garnish with cashew cream and fresh thyme.

PALEO roasted red pepper, garlic, and butternut squash soup. 1 red pepper, roasted (about 1 1/4 cup sliced) * 1 butternut squash, roasted ** 1 entire head garlic, roasted * 3 cups (or more) vegetable broth Blend all ingredients in blender until very smooth. Salt to taste if desired. I used salted broth so I didn’t need to add any. Garnish with cashew cream and fresh thyme.

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