Last night’s dinner was Roast Pumpkin Lentil Stew topped with Baked Leek and sprinkled with heart-healthy Cayenne Pepper for a little kick. Whenever I cook pumpkin I use everything, from the skin to the seeds. Can’t waste any of that goodness can we? I mashed it all into the soup and made it so deliciously sweet and textured. The whole foods plant-based palate is an easy one to please!