Try warming up this fall with this Zesty Squash Soup; butternut squash and pie pumpkin blended with curry and chili powder and then topped with pumpkin seeds. For an added kick try adding red pepper flakes.
Try topping this soup with roasted pecans or making your own Candied Pecans with Applewood Smoked Sea Salt:
Preheat oven to 325 degrees. Combine syrup, smoked salt and pepper in a small bowl. Add pecans and stir to coat. Spread pecans onto a baking sheet lined with parchment paper and roast for 15 minutes – remove from oven every 5 minutes, stir and place back in the oven. After pecans have roasted for 15 minutes, remove from oven and let cool.