We made it through the first set of the holidays. Congrats to all of us. Of course we look forward to and enjoy the holidays with out families, but they are also exhausting.
And what’s next? Another holiday of course. It’s time for Sukkot.
By the time it’s Sukkot I am ready for lighter meals, which is why a delicious soup with a salad, cheese and crackers is my ideal menu. It’s satisfying, but a little lightened up after the past few weeks of meal-laden celebrating.
Sukkot also coincides with the fall, and my obsession for all things pumpkin. Cakes and pies, grilled and roasted: you name it I have done it or will be doing it. This soup is amazing because when you are roasting the pumpkin and red pepper with the sage you entire house will smell like the warming flavors of fall.
Note: I prefer to roast the red peppers the day before making the soup. The skin comes off more easily with plenty of time for cooling.
Love Jewish food? Sign up for our weekly Nosher recipe newsletter!
The post Pumpkin Soup with Sage and Challah Croutons appeared first on My Jewish Learning.