I was at Trader Joes yesterday and saw they were bringing out the pumpkins! That always makes me excited. Although it may be a little too early too to start carving them- it's perfect time to start getting your pumpkin recipes out! I'll be the first to admit that I can't bake... so that scraps half of the good pumpkin recipes out there. I can, however, make really good soups. Thats mostly due to the fact that most soup recipes are really forgiving- if it's too thick, you just add more liquid. Too thin, keep cooking and it eventually thicken itself back up. I realize I've butchered many a recipe in doing so- but, I would never claim to be a cook! That's why I link you guys to other great sites like some in the past (Bento Zen and Sprinkle Bakes are a few lovely ones to name a few.) Here's another great recipe from the blog Sweet Beet and Green Bean for a healthy and EASY pumpkin soup!

chunky pumpkin soup
1 medium pumpkin (about 3 lbs)
3 cloves of garlic
2 medium shallots
1/4 c olive oil
1 tsp cumin
1 1/2 tsp salt
2 c veggie stock
1/2 c soy milk (or other vegan milk)
a dash of cinnamon (optional)


