Hi everyone! It’s been a few weeks since I’ve posted a new recipe and I apologize sincerely. The truth is, life has been a little hectic over here. I started another job, the family was in town one weekend, and Gabriel and I have been hard at work doing Galley Kitchen Throwdown things.
The event is called Galley Kitchen Throwdown, and it is like nothing else out there. It isn’t a dinner party, nor is it an event with catered food. Gabriel and I will be serving a four-course meal with two adult beverages, and we will be creating it all. The dishes will be warming and nourishing and made with high-quality ingredients. Everything will be gluten-free, and all meat will be humanely raised.
The first food event is November 14th, 2018! This event is super special to us and very close to our hearts because it is such a representation of our values when it comes to what we put in our mouths. This event is a little snippet into the way we cook and eat and is an opportunity for us to welcome you into our kitchen and share our way of life with you! This event is something we have been talking about for a while now, and we are so excited to launch it!
While you’re patiently waiting for November 14th, here is a pumpkin soup recipe to put you in a fall spirit! It is deliciously creamy due to the coconut milk and pumpkin puree. The green chilies add a little acid and a slight kick that balances out the flavors nicely, making it rich, yet bright. It is one of my go-to’s for a stupid-easy dinner. It also makes a great meal prep dish for your week. Feel free to add some chicken in there for some protein and serve with a side salad for a balanced meal. This soup is seriously one of my favorites. I hope you enjoy it as much as I do!
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