It’s that time again – autumn and time for Pumpkin soup.
Lovely butternut squash soup in the thermal container, decorated with a cream and pumpkinseed oil swirl and some oregano.
The top box holds crisp lettuce, a whole organic/locally grown tomato (YUM!), and sliced bell peppers, a bottle of olive oil and balsamico vinaigrette, and a piece of marzipan chocolate.
There’s also a piece of baguette that I packed on top to add some starch (and calories!) to the menu.
PS: You can also make the soup vegan and a little more asian-style by adding coconut cream (and some lemongrass) instead of the stuff squeezed from cows.