. winner, winner; soup for dinner! .

Holy smokes, it’s September. And two weeks until I move. And I’m kind of freaking out about it 😯 I will start packing eventually, but before I do, I have some good news and some bad news.

The bad news is that Hotmail decided to randomly delete all of the messages in my inbox…

… and it doesn’t look like they’re coming back anytime soon. So, if you sent me an e-mail within the last little while and I didn’t respond, chances are it’s because my inbox ate it. I’m doing my best to try and recall what all was in there, but that’s proving easier said then done.

The good news is that today’s the day where I announce the giveaway winner! 😀

Congrats Brittany! E-mail me (runwithspoons@hotmail.com) with your contact info and I’ll be sending out your goodie package ASAP. I honestly wish that everyone could have won, but I had a lot of fun with the giveaway, so there’ll be more chances to win in the future. Just keep an eye out.

For now, though, I have something else to share with you – a recipe for one of my favorite soups.

I know that it’s still technically summer for a few more weeks, but it’s already starting to feel rather Fallish around here, and I’ve really been craving the comfort of a warm bowl of soup as the days become cooler and darker. The combination of warming spices and the seasonal flavors of pumpkin and apple make this soup one of my Fall-time favorites. I hope you enjoy it as well 😀

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. curried apple pumpkin soup .

Ingredients (serves 1, ~ 2 cups)

• 1 cup vegetable broth
• ½ cup canned pumpkin puree
• 1 tsp. coconut oil
• ½ apple (any variety), thinly sliced
• ¼ of a white onion, sliced
• 1 tsp. curry powder
• ½ tsp. cinnamon
• ½ tsp. cumin
• dash of ginger, cloves, nutmeg

Instructions

1. Begin by heating a small skillet over medium heat. Add coconut oil. When it melts and becomes hot, toss in the onions and cook until they begin to brown; ~ 3 minutes.

2. Stir in the apple slices. Cook until they begin to soften; ~3 minutes.

3. Add your spices, stirring well to ensure everything is evenly coated.

4. Reduce heat to low, cover the skillet, and continue cooking for ~ 5 minutes.

5. In the meantime, combine broth and pumpkin in a small saucepan set over medium heat.

6. When the broth begins to bubble, add the apple/onion mixture and bring the whole thing to a boil.

7. Once it begins to boil, cover the saucepan, reduce the heat to medium-low, and allow it to simmer for another 15-20 minutes, stirring occasionally.

8. After 20 minutes, remove the saucepan from the stove and allow it to cool slightly. Pour the contents into a blender and blend until smooth. An immersion blender would also work.

9. Empty into a bowl and enjoy!

. – . – . – .

I absolutely adore this soup, especially when it’s paired with eggs and avocados…

… or almond butter and honey…

Sometimes I even like to toss in some extra veggies, beans, and a random grain (rice, quinoa, bulgur) and use it as a base for a thick and hearty stew.

A part of me will miss summer, especially when all of the melons and berries disappear, but I can’t deny that Fall tastes mighty fine too.

Happy September, loves! 😀

. – . – . – .

What’s your favorite way to eat pumpkin? Breads? Muffins? Cookies? Lattes? Straight up from the can? Any recipes that I need to try out?

What was the best part of your summer? Are you sad to see it go?