jessica lowndes


jessica lowndes

Who doesn't love coming home to a warm bowl of soup after a walk around the city in the crisp fall air? Here's a yummy recipe sure to satisfy your taste buds! 


  • 2 tsp olive oil
  • 1 shallot, diced (about 1 tbsp)
  • 2 tsp minced garlic
  • 1½ cups pumpkin puree 
  • 1 cup vegetable stock
  • ⅔ cup milk of choice 
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • salt and pepper to taste
  1. Add olive oil, shallots and garlic to a medium sized saucepan over medium heat
  2. Sautee the veggies for 2 - 3 minutes or until softened
  3. Stir in remaining ingredients and allow to simmer
  4. Blend soup using an immersion blender or regular blender to get rid of any chunks of garlic and shallots then pour mixture back into pot
  5. Thin out the soup with more stock or milk if desired
  6. Allow to simmer for another 5 minutes, taste and adjust seasonings as necessary 
  7. Serve with warm, toasted bread and sprinkle with parsley