On soup
I’ll get to the pumpkin creamsicles, but first: I was out with a friend, we sampled soup at a build-you-own bowl bar and I was like whoa, oh wow, this soup was the first hot soup of the seasons and it now officially feels like FALL in my heart.
And lo, it has been soup season ever since. I’ve made three, and that’s saying something for just a week.
But also…
Soup season does NOT negate the end of popsicle season.
I repeat: soup season and popsicle season are not mutually exclusive.
…do with this information as you please.
Pumpkin Creamsicles
Prep Time 5 minutes
Freeze Time 4 hours
Servings 10 people
Ingredients
- 1.5 cups canned coconut milk
- 1.5 cups canned pumpkin puree
- 3 tablespoons honey
- 1.5 teaspoons pumpkin spice
- 1 teaspoon vanilla extract
Instructions
-
Prepare your popsicle mold.
-
Blend all ingredients together.
-
Pour into the popsicle mold, place sticks and lid on and freezer for at least 4 hours, or overnight.
-
When ready to serve, remove the popsicles from their mold.