I've never been a fan of puree-style soups, I like to have something to chew or it just doesn't feel like a proper meal. So traditional pumpkin soups have never appealed to me. This one came about a few years ago, when I had an excess of pumpkins and decided I'd better create a soup that appealed to my family and I. After all, what better way is there to use a decent amount of pumpkin, than to turn it into soup?
Savory Pumpkin Pancakes: Give your sweet tooth a rest and still get your fix of pumpkin. This recipe is packed with healthy veggies and rich spices. Click through to find more easy and scrumptious pumpkin pancakes to try this fall.
Easy Mini Frittatas Ingredients (makes raw bacon – cooked first on the stovetop (or use ham) 1 shallot / green onion of roughly chopped / washed / deseeded red capsicum of roughly chopped / washed zucchini 1 handful of spinach 10 eggs