Everyone loves autumn because of the crisp air, the leaves changing colors and pumpkins everywhere! Pumpkin seed extract is one of the main ingredients in RapidLash because pumpkins are so vitamin packed. What is true for our amazing serum also rings true for the food itself. Jennifer Rapp, owner of Culinary Creations by Jenny, loves the fall too. Everyone loved her summer recipe so much that RapidLash asked her to share another delicious recipe in honor of our shared favorite time of the year. Here is what she had to say.

Pumpkin is SO versatile in cooking. It’s very high in vitamin C as well as beta-carotene so not only does it add delicious flavor to dishes, it’s also an A plus on the nutrition scale! Good nutrition equals healthy hair and nails.

Try Organic Canned Pumpkin

Now….you could go ahead and roast and scoop out the pulp of a whole pumpkin to cook with, but I personally prefer to use canned organic pumpkin…not to be confused with canned pumpkin pie filling. While canned pie filling is delicious, it’s also loaded with sugar. Canned organic pumpkin is a whole food that has all the “good” stuff in it and nothing else!

Give the People What They Want!

One of my most requested items in fall is pumpkin bisque. Serve up a bowl of this creamy delicious soup at a dinner party or even a regular family dinner and you will have everyone begging for seconds. You’re packing a one-two punch of nutrients using the canned organic pumpkin and, although the taste is subtle you’ll have everyone wanting to know what exactly is in this incredible soup!

Seasonal Presentation

Want to make this soup extra special? Hollow out mini pumpkins and serve the soup inside them as a bowl for a gorgeous presentation. The recipe makes enough for seconds and even thirds, or freeze some for a snowy winter day.

Jenny’s Pumpkin Bisque

2 tablespoons unsalted butter
1 sm. onion, chopped
2 c. Organic canned pumpkin
1 1/2 c. chicken broth
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. heavy cream
Salt and freshly ground pepper

Directions:

In a medium saucepan, sauté onion in butter until translucent. Do not overcook. Add canned pumpkin, chicken broth, 2 of cups water, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Reduce heat to low and slowly add cream. Gently heat bisque until hot. Season to taste with salt and pepper. Serve with fresh warm bread and a salad.

Enjoy!