Make this Meatless Monday one the entire family can enjoy. The fall season is approaching and pumpkins are everywhere. This recipe can help you go meatless once a week. Why? Because it is a win-win situation: Good for you, good for the planet. Join us in this effort. Sign the pledge.
1 Pumpkin (around 3 pounds)
3 tablespoons of olive oil
1 1/2 cup of water
1 teaspoon of nutmeg
Salt and Pepper to taste
Chop pumpkin into small pieces and set aside. Wash seeds and reserve.
For the seeds: Preheat oven to 350 degrees fahrenheit. Place the seeds in a baking pan, add a little salt and pepper to taste. Cook until golden.
For the soup: Put the olive oil in a large saucepan and sauté the onion and the shallot. Once transparent, add the pumpkin pieces and let it cook for about 20 minutes, stirring occasionally (should be approximately 90% cooked). Add water and cook for another 10 minutes. Add salt, pepper and nutmeg. Let it cool a little and then use a mixer or blender to process the soup, in order to give a creamy texture.
Serve the soup in bowls and sprinkle with the roasted seeds. Enjoy this seasonal easy vegan recipe.