As autumn gets into full swing and winter's chill approaches, our bodies crave food that is both warming and nourishing.
So last week, when Melbourne experienced 3 days of continuous rain and gloomy skies, I hurried off to get some organic pumpkin from my local grocers to make my creamy pumpkin soup! It was a like a big warm hug and turned out to be a delicious success so I thought I would share my recipe with you too!
The best thing about this recipe is that it is 100% dairy free and still comes out super creamy!
Any type of pumpkin would do for this recipe, however butternut squash works the best as you can put two cut halves down to trap the heat for a faster roast! Also, I use a little peanut butter in my recipe. This adds a smooth nutty flavour which gives the taste more depth. I add rice milk as a healthier alternative - it is my substitute for cream and chicken or vegetable stock.Read More