Autumn has found its way into our year once again. As the leaves begin to change and we fall into a stupor of spiced holiday scents, shorter days and chillier mornings there is generally one thing that we can all agree on – it is time for some serious comfort foods.

There's hardly anything better than curling up with a steaming, full bodied bowl of soup in the evening, or indulging in a deliciously creamy spiced smoothie before the morning rush!

We have combined some of the season’s most comforting foods and enhanced their quality with our signature superfood ingredients. These vegan friendly recipes are just what you need to kick off the fall season.

Spicy Pumpkin Soup

This rich, full-bodied pumpkin soup is inspired by traditional Thai flavors and infused with fall  aromatics, rich in flavor and smooth in texture. For added heat, use an additional garlic clove and a dash of red pepper flake.
 

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Ingredients:

• 2 tsp Coconut Oil

• 1 diced Yellow Onion

• 3 minced Garlic Cloves

• 2 cups Pumpkin

• 2 cups Vegetable Broth

• 2 cups Coconut Milk

• 1 Bay Leaf

• ¼ tsp Thyme

• 2 tbsp Red Curry Paste

• ½ tsp Nutmeg

• Pink Himalayan Salt & Pepper

• 4 tbsp chopped Cilantro

• 4 tbsp Pumpkin Seeds

Cooked Version:

• Combine Coconut Oil, garlic, onions and pumpkin together over a low simmer

• Add vegetable stock, coconut milk, bay leaf, thyme and curry. Cook for 10 – 15 min

• Remove bay leaf and combine with blender/processor 

• After pureed, return to heat and add nutmeg, Pink Himalayan Salt, pepper until well combined

• Top with Pumpkin Seeds and cilantro

Raw Version:

• Combine Coconut Oil, coconut milk, garlic, onion, bay leaf and spices together in large bowl, allow to infuse overnight in refrigerator.

• Remove bay leaf and combine pumpkin into chilled coconut milk and use an immersion blender or mixer to blend until creamy.

• Gently fold in red curry paste until completely combined.

• Top with cilantro, Pumpkin Seeds and a dash of nutmeg.

Pumpkin Pie Smoothie

This smoothie is so rich, creamy and luxurious it makes even the most decadent shake a little bit jealous. It’s like indulging in the season’s first pumpkin pie… but without the guilt. Superfood boosted with Maca Powder and Mesquite and enhanced with the intoxicating aroma of Vanilla Powder, this smoothie is sure to set your day off with a smile.

Instead of using canned pumpkin, try making your own pumpkin puree – visit Hell Yeah It's Vegan! for the recipe.
 

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Ingredients:

• 1 cup Coconut Milk

• ½ cup Pumpkin Puree

• 1 very Ripe Banana

• 1 tsp Mesquite Powder

• 1 tsp Maca Powder

• 1 tsp Cinnamon

• 1 tsp Nutmeg

• 1 tsp Pumpkin Pie Spice

• ¼ tsp Vanilla Powder

• Agave Nectar or Stevia to taste if extra sweetness desired

Directions:

• Combine coconut milk, pumpkin puree, banana, and Ice in a blender until smooth.

• Add in spices and extra sweetener on a low speed until just combined.

• Sprinkle with nutmeg and cinnamon and enjoy! 

Fall Salad with Pumpkin Vinaigrette

Sometimes you just need a good, hearty salad. Not one of those store bought ones full of weird ingredients (they don’t even fill you up!) A lunch salad. A dinner salad. A clean, whole meal. This fall salad is exactly that – full of seasonal ingredients, hearty whole vegetables and dressed with an intoxicatingly good pumpkin based vinaigrette. 

This recipe has an extra superfood boost, with 5 drops of Ocean’s Alive 2.0 Marine Phytoplankton and ½ tsp of Shilajit

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Ingredients:

• ¼ cup Pumpkin Puree

• ¼ cup Apple Cider Vinegar

• 2 tbsp Yacon Syrup or Agave Nectar

• 2 tsp Dijon Mustard

• 1 med minced Garlic Clove

• ½ tsp Kalahari Salt

• Pinch of ground Black Pepper

• ½ cup Botija Olive Oil

• 1 tbsp Water

• 1 ½ tbsp Thyme

• 1 tsp Cinnamon

Salad Suggestion:

• Organic Spinach, Organic Arugula, Organic Purple and Golden Beets, Organic Chopped Brussels Sprouts, Organic Shredded Carrots, Cilantro, Parsley, Dried Cranberries, Dried or Fresh Chopped Figs, Pumpkin Seeds

Directions:

• Combine pumpkin puree, apple cider vinegar, Yacon Syrup or Agave Nectar, Dijon mustard, garlic, Kalahari Salt and pepper in a medium size bowl or a glass jar. Whisk well to combine.

• Add Botija Olive Oil slowly, in a thin stream, whisking continually. (It's important to add the oil very slowly or the dressing will separate.)

• Add the fresh thyme and stir well.
• Store in a covered container in the refrigerator for up to 5 days.