HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes that anyone can make and everyone will enjoy! Here you'll find simple, flavorful meals, many made in 30 minutes or less. All eaters are welcome!
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Hi friends! What’s happenin’? How’s the weather in your part of town? Well here in Columbus, Ohio it has been in the 80’s all week. Say whaaaa?! I know. Weird. Well, today was the first cooler rainy day, so I took that as an opportunity to make some fall inspired + soul warmin’ soup! I’ve been seeing lots of creamy pumpkin soups in my Instagram feed #drool so I decided to make my own version, and jazz it up with crispy chickpeas + pomegranate seeds + toasted pumpkin seeds + artichokes! Chyeah, I know, right?! Artichokes aside, this meal comes together in just 25 minutes (or less if you’re a kitchen guru). The Breaded Parmesan Baked Artichokes gave this meal a little extra oomph, but the soup is just as delectable without them. The pomegranate seeds were a wonderfully sweet addition, and I think it’s definitely a necessity in this recipe. I also decided to add some leftover pumpkin puree to my cashew cream to make it pumpkin cashew cream and let me tell ya, I will definitely be exploring more ways to add this to my dishes. If you have any ideas, I’d love to hear them!
I’m pretty smitten with this soup. I think my plating + photographing skillz are getting better too. I’ve been taking more time to really perfect my craft, and although I have a ways to go, I am enjoying learning and taking the time to focus on every little detail. I hope you enjoy looking at these photos, but even moreso, I hope you enjoy this soup as much as my family did!
And without the artichokes… it’s just as yummy!
** Vegan Parmesan Cheese is from Minimalist Baker
** Tandoori Masala Spice Mixture is from Minimalist Baker
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HEALTHY LITTLE VITTLES is a food blog that focuses on gluten-free + vegan + plant-based recipes
THANK YOU so much from the bottom of my heart for spending a little time on this blog and for trying my recipes! ❤️ If you'd like to further support my small business and work, consider buying me a cup of coffee! Your kind donation helps me to cover costs to keep Healthy Little Vittles up and running so that I can continue to create healthy, gluten-free + plant-based recipes for all of us to enjoy.👩🏻🍳
Wow, this is probably the most beautiful presentation of pumpkin soup I’ve ever seen! I wish I had a bowl of this in front of my right now ❤️
Aw thanks so much! ?? it was delightful and so fun to plate ?
Looks AMAZING! I cannot wait to try this! Question: for the pumpkin cashew cream it says 1 1/2 cashews, just want to verify that is actually just 1 1/2 cashews and not 1 1/2 cups possibly? I will be making this for my extended family that are not vegans so I want to make sure everything turns out perfect! Can’t wait to make this!
Hi! Thank you for your comment! Oh my gosh- thank you for pointing this out! It is 1.5 cups cashews. I will fix it ASAP! I hope you like it, the Imagine brand soups are great! Thanks again