Nutmeg, Turmeric and Thyme Squash soup in Pumpkin Bowls


(A Dairy- Free + Gluten-Free + Vegan Recipe) Coming from a childhood home in Guyana where food was sacred, I cringed when I pick pumpkins at the farm here in the NY's Hudson Valley; for my fall decor and to welcome one of my favorite holiday, Halloween. Before I make all my pumpkins into something scary, I get extra for soups and desserts, as it makes for a super festive Halloween and comforting Fall meal. A quick note, Jack-o-Lantern pumpkins not recommended for this recipe, look instead for pumpkins labeled “sugar pumpkin” or “pie pumpkin.” I find pumpkins on the smaller side (around 3 pounds or less) are usually sweeter. This made-from-scratch pumpkin soup recipe is a quick and filling meal. This soup is delicious, easy to make, and very much kid approved!

Serve with a salad or leftovers for a fast dinner.

Combining powerful antioxidant spices of nutmeg and turmeric with pumpkin is a marriage made in heaven, as pumpkin in itself is rich in fiber, beta-carotene, vitamin A, vitamin C, and potassium.