Post in partnership with Frontier Co-op. See below for more details.
One of my favorite items to use during the fall season is pumpkin. I’m not talking about the creamy puree you buy in a can but rather the actual pumpkin. In fact, it’s easy to roast as you would any other winter squash. In this roasted pumpkin soup, pumpkin is combined with aromatic five-spice powder from Frontier Co-op, parsnips, and ginger. The result is a creamy and flavorful soup that is perfect for those cooler fall nights. Look for smaller sugar pie pumpkins next to the butternut and acorn squash at farmers’ markets or at your local co-op (it’s national co-op month after all)! Read more and see the recipe.