​From Oh She Glows
​Yield: 3 servings

Ingredients:

• 2 tsp coconut oil (or other oil)
• 3 garlic cloves, minced
• 1 tsp yellow mustard seeds (optional, but recommended)
• 1 small onion, diced
• 3 celery stalks, diced
• 4 cups diced Yukon Gold potato (about 1.4 pounds)
• 1 cup uncooked green split peas, rinsed
• 5 cups vegetable broth
• 3/4 tsp smoked paprika, or to taste
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/8-1/4 cayenne pepper, to taste
• 1/2 tsp chili powder
• fine grain sea salt and black pepper, to to taste
• Fresh parsley, for garnish (optional)

1. Add oil to a large pot and sauté the garlic and mustard seeds for a few minutes over medium-high heat, until the mustard seeds begin to pop. Be careful not to burn them. Add in the onion and sauté for another 5 minutes, or until the onions are translucent.

2. Add the celery, potato, split peas, broth, and spices. Stir to combine. Bring to a boil and simmer on low-medium heat uncovered for 20-30 minutes, or until the split peas are cooked through and the potatoes are tender.
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3. With a ladle, carefully transfer about 3 cups of the soup into a blender (leave some of the pouring hole ajar so stream can escape). Starting at a low speed, puree the soup until smooth and pour it back into the pot and stir. (Note: You can also use an immersion blender if desired.) Cook for 5 minutes and then serve immediately with fresh parsley and a pinch of smoked paprika, if desired.

from the Food Network
For the Bowls
4 small baking pumpkins (such as hooligan or sugar pie) or acorn squash
2 teaspoons cane sugar
Real salt (pink)

Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size. ​