FOOD: SPICY PUMPKIN SOUP

Hello... Fallon of Sage + Sparkle here this Monday morning & I'm so excited to share a pumpkin soup recipe with you! You see, I love pumpkin... okay, I'm obsessed. Every year, for the past four years (this is my first year blogging about it) I have done "12 Weeks of Pumpkin", where I make a new pumpkin dish weekly, starting in September, ending after Thanksgiving! With Halloween coming up - it also seemed quite appropriate!

I like to do a mix of sweet and savory dishes and today I want to share with you one of my favorite savory options, one that has a little bit of kick. Fall is the perfect time for soup, and what better way to enjoy a soup, than with pumpkin. What I love about soup, is that it's the perfect thing to make and then freeze and have yummy little lunches to take with you to work our enjoy on a night when your crunched for time. This soup is hearty, healthy, and delicious... and super easy to make. Give it a try and please, be sure to let me know how you like it.

Ingredients: serves 8

8 cups vegetable stock
1 Tb. olive oil
6 cloves of garlic, peeled and chopped
1 red onion, copped
1 jalapeno, seeded and chopped
1 1/2 Tb. ground cumin
1 1/2 Tb. dried oregano
1 1/2 tsp. sea salt
16 oz. can pure pumpkin puree
15 oz. can white beans, drained
4 large handfuls of baby spinach
2 Tb. red wine vinegar
2 - 3 Tb. honey for drizzle
Pumpkin seeds and cayenne pepper for garnish

Directions:

Sauté oil, garlic, onion, and jalapeños for 3-5 min. until soft; add cumin, oregano and salt and store; Sauté for an additional 3 min.
Stir in vegetable stock, pumpkin puree, spinach, and white beans; let simmer for 20 min., uncovered
Add red vinegar and drizzle with honey; simmer for an additional 5 min.
Serve warm and make it sparkle with cayenne pepper and pumpkin seeds