I'll be giving a gluten-free vegan cooking demonstration at the Connecticut Convention Center as part of the
NBC 30 Health and Wellness Festival. This year's presentation will be perfect for a chilly autumn afternoon: Winter Vegetable Bisque with Spiced Pepitas. It's savory and sweet with a luscious combination of root vegetables (carrot, parsnip, sweet potato) and butternut squash, pureed together with soy milk.
The soup is topped with green onions and pumpkin seeds are toasted with the warming spices of chili powder and cinnamon. The contrast of spicy and sweet is highly addictive!
Stop by at 4:00 to learn the recipe, purchase cookbooks, and enjoy some free samples!
2 comments:
Your Winter Vegetable Bisque with Spiced Pumpkin seeds looks absolutely delcious. I love how you've topped it too, looking very inviting to the eyes.
Thank you for the comment, mangocheeks! Yes, the contrast of the spicy crunch of the pumpkin seeds with the smooth sweet creaminess of the soup makes every spoonful an adventure.
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