Sometimes, a recipe comes along and stops us all in our tracks. This is one of those recipes. I grabbed this recipe from my Skinnytaste cookbook, whipped it up for dinner, and my husband couldn’t stop talking about it. There are a lot of slow-cooker-taco-filling recipes out there, but this one holds a special place in our hearts, and now, our recipe box. It’s really, really tasty, and when you feel like you need to lighten up, and freshen up, your fall meal routine, this is a great place to start.
Get ready, folks. I went to Costco yesterday and was forced (you know how they are…) to purchase a six-pack of canned pumpkin. I have pumpkin coming out of my ears now, but I’m banking on you guys really enjoying fall flavors. I have a love affair with pumpkin every fall, so why shouldn’t you?
This soup alone is a good reason to keep some canned pumpkin on hand. My entire family loved this twist on traditional, creamy, pumpkin/squash soup. It was so easy to throw together, and was packed with so much flavor, that it may turn into my go-to soup once the weather turns chilly. Plus, with just a little bit of spice, and a decent vitamin kick from some citrus and mango, it would work wonders on a nasty cold.