#Pumpkin #Fall #Familytraditions #HealthyFood #Healthy
I love the Fall!! It’s actually my favorite Season!
It just gives me those #FallFeelz!
I’m lucky enough and excited to be cooking and creating more Fall memories with My beautiful daughter Ashley💕
Pumpkin Bisque is her favorite dish for fall because we get to carve and bake pumpkins and roast pumpkin seeds!
We hope you enjoy our video!
Lots of love goes into this dish.
It’s Veganized 🌱and it’s Simple to make!
Thank you for watching.
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For this recipe:
Ingredients:
Olive oil
1cup of fresh pumpkin
1can full fat coconut milk
1/2 onion
2 Gloves Garlic
1/2 tsp. Nutmeg
1/2 Allspice
1/2 tsp Cajun season
1/2 tsp Paprika
1/2 tsp Ground Pepper
French baguette -Vegan
Pecans
Parsley
Instructions:
Carve the meat out of your pumpkins
Separate the seeds for roasting
Pat seeds dry/ season/ spray with cooking spray
Bake 350 degrees 15-20 minutes
*Pumpkin Bisque*
On Medium heat
Add 2 Tbs. Olive oil
Heat oil to medium heat
Sauté onions and Garlic
Add 2 Cups Vegan Broth
Purée Pumpkin
Add pumpkin to the broth
Purée onions Garlic and pumpkin together
Add seasoning to soup
Add 1 can of full fat coconut milk
Simmer and stir
Roast Pumpkins after brushing olive oil to seal
Place pumpkins on a lined baking sheet with parchment paper
Bake on 350 degrees for 20 minutes
Serve Bisque in pumpkins and garnish with pumpkin seeds / pecans and parsley.
Serve with Fresh Baguettes
Serve hot
Enjoy 😉
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See you next time – on the VegasVegan 🌱
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