Cool temperatures, long days with short bouts of sunlight call for something colorful, easy and yummy! 


  • 1 shallot, diced
  • 1 Tablespoon olive oil
  • 2 cans of pure pumpkin puree 
  • 1 can of coconut milk
  • 1 box of frozen butternut squash OR 1 butternut squash cooked 
  • 8 cups reduced sodium chicken broth
  • 1 teaspoon seasonings (i.e. cayenne pepper, chili powder, cumin, curry)
  • 1 loaf of French bread

In a large soup pot, heat the olive oil and cook the shallot. Add the pumpkin, coconut milk and butternut squash to the pot and stir well. Add chicken broth and bring to a boil. Season with any seasonings you desire (cayenne pepper, chili powder, cumin, or curry) then reduce heat to a simmer. Simmer for 10 to 15 minutes, then serve. Add pieces of the bread in the soup, if desired!