Fall is really in the air here and I love it. I love what the leaves on our trees are doing.
I want to go on a hike or bike ride this weekend collecting fall leaves. And maybe visit a pumpkin farm. And enjoy more of the Sacramento Vegan Chef Challenge! Yeah, I’m ready for the weekend already.
I’m feeling a lot better after Sunday’s awesome half marathon, I can go down stairs now without looking like a zombie. I got in an easy elliptical workout last night since my legs were still a little sore and a more intense workout at the gym after work tonight. Hopefully I’ll be ready for a quick run tomorrow night, we’ll see!
When I got home, I had to take care of the important job first – feeding hungry dogs.
Then I could play in the kitchen and I had fun tonight creating a sweet, mock pumpkin pie raw soup. Mock because there’s no actual pumpkin in it, just carrots, banana, and hemp seeds seasoned to taste like a pumpkin treat. And this recipe worked because the banana and carrots added just the right amount of sweetness without sugar, dates, or agave nectar. The soup had a warming flare from the nutmeg, cinnamon, and cloves.
Mock Pumpkin Pie Soup
- 1/4 cup shelled hemp seeds
- 2 carrots, chopped
- 1 banana, chopped
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2″ thick chunk of fresh ginger
- 1/8 tsp. cloves
- 1/2 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy. Makes 1 large or 2 small servings.
Carrots and banana are a great pumpkin substitute with a sweet orange, yet creamy texture when blended together. The hemp seeds added a protein and good fat heartiness to the soup.
The flavor and texture of the soup is more like a slightly sweet smoothie with a playful level of spice, just like pumpkin pie.
And it’s a great way to celebrate fall.