Guys, it’s pumpkin season!!! So, now I know, today it’s actually possible to eat that beauty the entire year… But for those who follow a seasonal rhythm, I think it’s now good to say that never ending summer 2016 (as Chris always says) finally makes room to one of my favourite season: fall. That time of the year, where the beloved summits are covered with snow (already!), the forest changes into a variation of gold and copper…and it’s totally fine to eat pumpkin. Every.fucking.day.
What? Every day? So boring… No! Really! No! I love this gorgeous orange vegetable you can eat in different variations like fries, soup, side dish, etc. I have different variations of pumpkin soup I like to prepare – it’s also one of my favourite starters to serve when I invite people for dinner.
Today, I will share my vegan pumpkin peanut butter soup with green kale. I tasted this soup a few weeks ago at a Yoga place in Berlin. I couldn’t think about anything else afterwards, so last week, I decided to try a remake in my own kitchen. Hope you will like it. You can even download the recipe later below, ready to print!
But let’s do some key facts first.