Roasted Garlic Sage Pesto Pumpkin Soup recipe is a fall season favorite that smells divine, is truly beautiful and tastes delicious. There’s the delicious foods you wait all year long to have again like pumpkins, turkey, stuffing, and the whole nine yards.

Well, the great thing about the recipe you’ll find below is you can start a tradition of your own and you can start it by gathering your ingredients at Halloween. While there’s nothing wrong with this recipe at Halloween, it does have perks for a Thanksgiving tradition.

One idea though is you can freeze the insides of the pumpkins you hollow out for pumpkin carvings so you’ll have your seeds and pumpkin’s center to use for this recipe once Thanksgiving does come around. The idea of the pumpkin bowls is too cute not to try at least once.

As you mix the ingredients together, you’ll find that this recipe is fun and easy to make, plus think about all the great ways you can present it, including the pumpkin bowls. We love the idea of this becoming a tradition for others because you can’t get more autumn than pumpkins and their dishes.

As the air grows cooler and the leaves turn to their wide array of colors, you’ll find yourself staring at the beginning to one of the best seasons of the year with three great days or more depending on your faith: Halloween, Thanksgiving, and Christmas. With these holidays, thoughts will come bounding to you about traditions you’ve done for years and new ones you’d like to start.

Ingredients to gather for pumpkin soup:

sugar or pie pumpkin
olive oil
salt and pepper
unsalted butter
shallots
fresh thyme
chicken broth
coconut milk + 1 cup water
cayenne pepper
nutmeg
pure maple syrup
crushed red pepper flakes

Ingredients to gather for Sage Pesto:

garlic
fresh parsley
fresh sage
shelled pistachios
olive oil
crumbled blue cheese
pepper

Click here to read about how to make Roasted Garlic Sage Pesto Pumpkin Soup recipe:

http://www.halfbakedharvest.com/roasted-garlic-sage-pesto-pumpkin-soup-spicy-fried-pumpkin-seeds/