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Prep
Difficulty
Easy
Time
Estimate
45 mins
1. Preheat the oven. Roast the pumpkin squash if not already done.
2. Chop the onions and start to saute them. Add the remaining soup ingredients and bring up to a simmer.
3. Coat the pepita pumpkin seeds and bake in the oven.
4. Wash the arugula, make the dressing and toss the salad.
Skip the parmesan in the salad and use coconut milk in the soup to make this vegan/dairy-free.
This creamy, smooth soup has a hint of curry and a pinch of nutmeg. Canned pumpkin will get you by, but roasting fresh pumpkin is easy enough, too. Add a drizzle of yogurt and sprinkle of pepitas and scallions to complete this soup.
Pumpkin seeds are lightly dusted and baked to create an addictive treat perfect for sprinkling on tacos, salads and anything that needs a spicy-sweet kick. Listening is crucial to the baking process as you know the action has begun when they start to crackle and pop.
The bitter bite of arugula is paired with strips of parmesan and a drizzle of sweet vinegar. Use a thick, aged balsamic or sweeten up a thinner balsamic with a bit of honey, maple syrup or agave nectar.
