Starter: Pumpkin Soup

Recipe:

You’re going to start off with 6 cups baked pumpkin (you can just chop your pumpkin into quarters, scoop out the seeds, and bake at 425 for 30 minutes or so until it’s tender).

Then in a pot toss:

1 chopped onion

3 finely chopped big cloves of garlic

2 TBSP water (or olive oil if you prefer)

Sauté that on medium heat for 7 minutes until tender.

Then add:

1/2 tsp salt (or salt to taste)

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

Fresh ground black pepper

2 TBSP maple syrup

2 cups water or vegetable broth

2 cups plant milk (I’d recommend almond or soy)

Add the baked pumpkin

Let those flavors mingle together for 5 minutes. Then toss it all either in a blender or use an immersion blender to blend (I prefer the consistency my vitamix gives it).

Pour it back into the pot and it’s ready! 

Salad: Fall harvest salad!

In a big bowl toss:

4 cups chopped green leaf lettuce

1/3 cup chopped sweet onion

2 stalks ...