So technically I should be making pumpkin soup or squash soup, most specifically the Butternut Squash and Saffron Soup with Caramelized Pistachios & Herb Oil from Falastin by Sami Tamimi today for our Great Pumpkin theme at I Heart Cooking Clubs. But to be honest, I have to be in the mood for squash soup and to cut up butternut squash and I just wasn't for either.
Since I had some carrots that needed to be used and I thought the toppings would work just as well with carrot soup as they would butternut squash, I chose to switch out the butternut for carrots and the pistachio nuts for pumpkin seeds and did a man up.
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
- Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
On your entry post (on your blog):
- Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
- You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).