I'm always a few weeks behind whatever's cool. You can blame Memphis for that. They (whoever "they" is) say this city is about 10 years behind. So don't hold it against me that I'm just now eating lots and lots of pumpkin. I meant to get into pumpkin before Thanksgiving this year, but it didn't happen. Now it's coming on with a vengeance.
After yesterday's pumpkin cookie teff porridge, I was still hungry for the mushy orange stuff. So I made this Pumpkin Soup with Tarragon & Sherry from Veganize This!
I love this book because Jenn Shagrin is one of the funniest people on Earth. But she's also a gourmet chef, and many of her recipes initimidate me because they have long, fancy-sounding names. You know the recipe names that list off most of the recipe's ingredients? Upon reading them, some are genuinely difficult or time-consuming. But most are actually pretty easy and quite innovative. Jenn's a genius, for reals.
She's been going through some really hard times lately after having her identity stolen. She wrote about it on her blog Veganize It ... Don't Criticize It, but there's been no update since August. I hope she's doing okay. Jenn's an awesome lady and one of my favorite bloggers.
This recipe was one of the simpler ones in the book, and I even cheated on it. I used canned pumpkin instead of fresh. I skipped the toasted pumpkin seed garnish (because I didn't have any) and I used dried tarragon instead of fresh herbs because I'm cheap. But this soup was still amazing, even without the fancy flair. It's made with MimicCream, but you could substitute almond milk. I just happened to have a carton of MimicCream I'd been hoarding for the right recipe.
How have you been eating pumpkin this fall (and yes, it's technically still fall even though it FREAKIN' snowed here in Memphis today)?