Burnished leaves of yellow, red and orange contrasting with the pine trees.
Pumpkin fields scattered with orange orbs and children running from one to the next with squeals of joy.
Scattered orange flags dropping from cedar trees soften the pathways through the woods on a walk with my dogs.
Orange is the color of fall.
Fall, the time when being inside cozy and warm brings us closer together with those we love.
What better way than to enjoy a simple bowl of soup?
This recipe puts dinner on the table in 20 minutes without skimping on the flavor or the fun.
I chose Pumpkin
for the base but Butternut Squash or Sweet Potato would work just as well.
All of the bright orange foods have similar nutritional benefits.
Accompanying the pumpkin with minced apricots adds a layer of sweetness and a bit of thickening as they breakdown, eliminating the need for any flour thickener. Together with the maple syrup, the soup has a haunting sweetness offset with a bit of red pepper.
Be careful to only use 1/4 teaspoon before you simmer the soup. Red pepper gets hotter as you simmer.
Creamy Vegan Pumpkin Soup with Maple Pepita Brittle
- 2 cups fresh pumpkin- pureed
- 2 cups milk ( I used Almond milk)
- 6 apricot halves- minced
- ¼ teaspoon red chili pepper
- ½ teaspoon salt
- 1 tablespoon maple syrup