With pumpkins popping up at all the local markets and fruit stands, I think it’s time I shared my favorite fall soup recipe! This recipe is naturally vegan, and packed with flavor. 
While the commercial varieties of pumpkins are the easiest to get ahold of, my favorite varietal for this flavorful soup is the Rouge Vif d’Etampes or Cinderella Pumpkin. Usually flatter, and often with a yellow or green blush, the flesh of these delicacies is tender enough to eat raw (if you’re into that). When I use them for Jack-o’-lanterns, I’m able to scoop out the seeds using only my hand, and they create a superior soup.
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*Roasting Pumpkin: Roast a pumpkin by cutting it half and placing it cut sides down in a lightly oiled pan. Bake in a 375* oven until fork tender. Discard seeds and stringy center. Use an ice cream scoop to remove the remaining pumpkin pulp. Pulse in a blender until smooth. You can freeze any remaining pulp for a later cooking project.

Do you have any favorite fall recipes?