We have a fall joke in our family. It dates back to when our oldest was around three and declared to her auntie, “Fall is the best time of my year.” Whenever we are really loving the season, someone spouts out the now familiar words.
We are certain to hear them at the annual Rare Earth CSA End of Season Party where we carve pumpkins, eat delicious natural food and commune with nature. This year my potluck contribution was an Easy Pumpkin Coconut Soup that comes together in a snap.
The recipe is based on a soup from Daisy Martinez that I made a year ago and turned completely vegan for a blogger weekend. The vegan part was simple–just sub veggie broth for chicken stock. But the original called for cooking a squash, which is time consuming. So when I was running late before the party, I used canned pumpkin and made the super simple version below.
- • 1 tablespoon coconut oil
- • 1/4 c finely diced shallots (about 3)
- • 1 can pumpkin (not pie filling)
- • 1 13 1/2 oz can of unsweetened coconut milk
- • 2 cups vegetable broth (or chicken broth)
- • 1 t vanilla
- • 1/2 t cinnamon
- • 1/4 teaspoon ground cloves
- • 2 Tablespoons maple syrup (or other sweetener), or to taste
- • Sea salt and freshly ground pepper
- • Toasted almonds for garnish (optional)
- In a large saucepan, sautee shallots in oil.
- Add remaining ingredients (except garnish) and cook briefly until hot and flavors have blended.
There aren’t too many events in this world that I will never miss, but this party is one. There is nothing quite like strolling around the land that grows your food. Especially in the bountiful fall when the sun begins to set. Take a look below to see why!
Fall is the Best Time…
Do you have a never-miss event?
- Roasted Vegetable Salad with Macadamia Nut Vinaigrette
- Making Homemade Butter