A great fall meal is curried pumpkin soup. I started mine off by chopping and then sautéing onions and Granny Smith apples. After these were soft, I added in some curry powder to saute for a few minutes. Next, I added in veggie broth, a little white wine, and canned pumpkin (no, I didn’t use fresh pumpkin although I suppose you could!).
After simmering for about 30 minutes, the veggies were soft and the soup was super fragrant. I used my immersion blender to mix it up to a creamy consistency, then added in some coconut creamer to add an extra creamy touch. It was perfect served with some toasted pumpkin seeds on top!