I just made a super delicious soup and thought that I could share this here, too. Baking and cooking are other creative outlets for me. I rarely use recipes when I am cooking.
So, you never know how it’s going to turn out 🙂
This is a really fun way to cook, but sometimes when something turned out super yummy, I wish that I would have written down what I actually put in there and how much. But oh well, it’s kind of a performance art with a very short ‘living’ result.
And the next time it could turn out even better…you knows…?
I went pumpkin picking with my boys at our local farm yesterday and besides their two pumpkins that we are going to carve closer to Halloween, we got a butternut squash and a small ‘dark green’ pumpkin to make soup from.
So I made this vegan super yummy soup and these are the ingredients:
- half a pumpkin
- 1 butternut squash
- 2 carrots
- an apple
- a can of unsweetened coconut milk
- ginger powder
- curry powder
- just a bit of mango juice
I blended about 3/4 of the puree, not all of it because I like some little chunks in there 🙂
Are you enjoying fall and pumpkins at much as I do? Let me know if you like to share …