The weather is crisp, the sky is bright and pumpkins are everywhere! Fall is here and that means its finally pumpkin season! Who doesn’t love these bright orange globes that are synonymous with autumn?
Pumpkins are not only decorative, but they are also good for you. Rich in antioxidants, essential minerals and fiber, pumpkin is a nutritional powerhouse. And more pumpkin in your diet an help boost your immune system!
To get you in the fall spirit, here are two, traditional pumpkin recipes, lighter in calories, but full of taste, that you can make at home. Just add a glass of Osmosis Sauvignon Blanc, which is also light on calories but full of taste!
Vegan Pumpkin Soup
Ingredients:
2 (14-ounce) cans pumpkin purée (not pumpkin pie filling!)
2 tablespoons extra virgin olive oil
1 tablespoon toasted sesame oil
½ cup finely chopped shallots
5 cups vegetable stock
1 medium russet potato, peeled and chopped into 1/2-inch chunks
1 large carrot, peeled and sliced crosswise into 1/2-inch pieces
2 teaspoons maple syrup
Finely minced zest of 1 orange
2 teaspoons curry powder
1 cup soy milk or coconut milk
½ cup dark rum
Salt and freshly ground black pepper to taste
½ teaspoon freshly grated nutmeg
Garnish: pomegranate seeds and toasted pumpkin seeds (pepitas), or pine nuts.
Directions:
Step 1: In a large pot, sweat the shallots, over medium high heat until translucent in the olive oil and sesame oil. Add the pumpkin puree, potatoes and carrots and vegetable stock, bring to a boil. Simmer until the potatoes are tender.
Step 2: Puree the mixture either with an immersion blender or in a blender. Return to the pot.
Step 3: Combine the curry powder, maple syrup, orange zest, nutmeg and stir into the pot.
Step 4: Add the soy milk or coconut milk to the pot. Combine well.
Step 5: Stir in the dark rum, and season with salt and pepper to taste.
Step 6: Ladle into bowls and add garnish or pomegranate seeds and toasted pumpkin seeds.
