My favourite part about being back in France is being able to enjoy winter foods. There is something about seeing the cold creep in, and holding it at bay with warm, rich foods. One of the most important things for health is to eat locally and eat seasonally. Check out the pumpkin soup recipe here!
Importance of Eating Seasonally
Eating seasonally not only means its cheaper produce, fresher food, but our earth has this amazing ability to provide us exactly what we need at the right time. Root vegetables provide us with comfort, carbohydrate heavy meals to prepare our bodies for cold temperatures. It’s vital to eat good carbohydrates, and vegetables such as potatoes and sweet potatoes are perfect examples. Read more about that here.
Therefore pumpkin soup is ideal for these cold cold mornings. Just check out how bundled up and miserable I look in France in Winter.
Pumpkin Soup Recipe
- Vegetable Stock
- Preheat the oven to 180 degrees
- Cut up pumpkin into thick slices and place on baking tray.
- Season the pumpkin with pepper and let bake for 15 minutes
- Once soft, take out of the oven and place in pot with vegetable stock cube and cook for 20 more minutes.
- Add a pinch of nutmeg and cinammon.
- Blend the pumpkin and broth into a creamy soup.
- Serve with bread and a pinch of salt to taste!
And tada! There is your vegan pumpkin soup ready to serve!