You know what?
Hear me out…
Now you can’t deny the fact that anticipation for a new Toy Story movie is always there (common 2019!)… Which pretty much mirrors the excitement for pumpkin season that tends to always linger in our minds all the time.
Then when there are roughly two to three months until the next Toy Story movie is released, people start talking, sharing their thoughts about how releasing so many Toy Story movies could be “fatal” to the brand (yeah right), and but of course the merchandise starts to pop up all over the place.
No, I do not need a Buzz…. Yes, actually I do need a Buzz and Woody toilet seat. K. Thanks (Adding it to Christmas list… Oh wait, birthday list?).
The same could be said about pumpkin’s “release date”. At least one month prior (if not more) to September 1st, articles listing all the ways in which pumpkin can be used, start popping up all over newsfeeds… Fuck the catastrophes that are going on in the Middle East… Or the fact that giraffes may soon be extinct… PUMPKIN SEASON is upon us, THROW SOME PUMPKIN SPICE DOWN MY THROAT!
And then BAM! The newest Toy Story movie hits theaters… And for a good month or two, everyone gets a “woody” for WOODY and “buzzed” for BUZZ!
Pumpkin has the same effect on people. It hits the shelves in all it’s mighty, bright orange glory… Kinkin’ ass in smoothies, chili recipes, burgers, coffee, cereal, baked goods, curries, salads, you name it, it’s good in it, on it, around it, on top of it… I don’t know, people are doing some weird things** with pumpkin these days… ANYTHING to grab people’s attention, no?
That being said… Today’s recipe… Which includes the gourd that no one seems to be talking too much about anymore, thanks to it’s “release date” being a few months ago at this point… Is NOT seeking attention. It’s not trying too hard. It’s not attempting to capture all the headlines.
However, it’s low profile is actually what draws attention to it.
Now you might be thinking…
I haven’t thought about Toy Story in ages… Yet just ate some pumpkin oatmeal. So really GiGi, you’re full of shit because I really don’t see this connection between the Pixar movies and the distinct orange squash.
Hold your horses… I’m not done with my explanation between the two. You know the months and/or years that go by with no new Toy Story movie… Well, Disney is brilliant because it tends to RERELEASE the movies every couple of years with a better quality image and some bonus footage… And then once again, the hype starts… And those moments can be compared to… When pumpkin’s time in the spotlight returns each and every year.
BOOM! Nailed it… And you can’t deny that! Just like how Tara and I NAILED re-creating the pumpkin soup recipe we are sharing today… Which was inspired by far the most mouthtastically delicious dish we consumed aboard our Oceania Cruise Ship when we traveled through Greece and Italy!
VEGAN PUMPKIN VELOUTÉ
(gluten-free, nut-free, soy-free)
- 1 Can Pumpkin
- 3/4 Can Vegetable Stock
- 1/4 Small Onion
- 1 Clove Garlic
- 2 – 3 Tbs Extra Virgin Olive Oil
- 1 – 2 Tbs Cinnamon
- 1 Tbs Swerve (Erythritol or sweetener of choice)
- Salt & Pepper, to taste
- Basil, to garnish
- Combine all ingredients into a blender or food processor… Whirl away.
- Pour combo into a pot and heat on medium, low heat… For roughly 3 – 5 minutes.
- Serve with a little dash of pesto (if you eat nuts), basil, chicken (if you eat meat)… Or whatever the heck you want!
SO TELL ME…
- Are you totally over PUMPKIN?
- What is your favorite pumpkin recipe you’ve ever made? Share it!
- Do you love the Toy Story movies?
- Do you see my Toy Story/Pumpkin connection or do you just think I belong in the looney bin?
- Best dish you have ever eaten in your entire life: GO!
- What do you believe has been your stupidest impulse buy to date?