PUMPKIN GINGER BISQUE

Vegan, Grain-Free, Gluten-Free

1 can (15 oz) pumpkin purée 3 cups vegetable broth 1 1/2 cup butternut squash, cubed and roasted (frozen works great, just make sure you heat it up according to the package directions before adding to the soup so that it’s not frozen) 1/2 cup freshly grated Parmesan cheese 2 tbsp olive oil 3 cloves of garlic, minced 1 shallot, diced 1 lemon, juiced 2 tsp fresh ginger 1 tsp cinnamon 1/2 tsp ground turmeric 1/2 tsp red pepper flakes 1 tsp freshly grated pepper + more on top 1/2 tsp salt

In a large pot heat olive oil and add the garlic and shallot. Stir until fragrant. Add vegetable broth, pumpkin purée, and butternut squash and stir to combine. Add lemon, ginger, cinnamon, turmeric, red pepper flakes and salt and pepper. Blend soup using an immersion blender or transfer ( 1 cup at a time) to a high speed blender (like a Vitamix) to achieve the creamy blended texture. If blending in a blender, add back into the soup pot and let simmer for about 5 more minutes. Grate the Parmesan cheese into the soup pot and add extra pepper if desired. Add to bowls and garnish with greens, sage, extra cheese, pomegranate seeds or toasted pumpkin seeds!

MAGGIE MICHALCZYK @ONCEUPONAPUMPKIN

Maggie Michalczyk, RDN

Attainable wellness for millennials All �� recipes all fall long! Author of the great big �� cookbook Co-founder @risetostandout www.onceuponapumpkinrd.com/ start-here

Maggie Michalczyk is a Chicagobased registered dietitian and blogger at Once Upon a Pumpkin where she shares attainable nutrition tips, recipes and more to help millennial women feel confident in their food choices and love and accept their bodies. In the fall, Once Upon a Pumpkin is all things pumpkin — from healthier baked goods to homemade dog treats and every pumpkin recipe in between!