Love & Lemons Cooking Club – October!

Join the Love & Lemons Cooking Club Challenge this month! It’s easy to enter, and one lucky winner will receive a prize. Find all the details below.





Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple – each month, I choose a recipe. You make it, and you email me a photo. At the end of the month, I randomly select one winner to receive a prize.

I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our October challenge today with our pumpkin soup recipe, and I hope you’ll join in the fun. Here’s how it works:

Join the Love & Lemons Cooking Club

  1. Each month, I choose one seasonal recipe. Sign up for our email list so you’ll know as soon as I share each month’s recipe.
  2. Make that recipe during the month.
  3. Send a picture of it to [email protected] by the end of the month. This time, the deadline is October 31! 
  4. For a bonus entry, leave a comment (include your first and last name) on the challenge recipe’s blog post after you submit your photo.
  5. For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

The Prize: A $200 Williams Sonoma Gift Card!

At the end of the month, I’ll randomly select a winner and post all of the photos. This time, we’re giving away a $200 Williams Sonoma Gift Card.


Three bowls of creamy pumpkin soup topped with coconut milk and microgreens


Happy soup season! This pumpkin soup recipe is one of the first soups I make each fall, and I thought it would be a fun seasonal pick for the Cooking Club this month. It’s super creamy, amazingly comforting, and filled with rich squash and curry flavor. I like to use kabocha squash for this recipe, but if you can’t find one, red kuri, buttercup, or even butternut squash would work nicely instead. Make it a meal by pairing it with good crusty bread and/or a simple salad. We love it with this pear salad recipe!

This recipe is both vegan and gluten-free.

Enter the October Challenge

Want to enter? Here’s what you need to do:

  1. Make my pumpkin soup sometime during the month of October.
  2. Send a picture of it to [email protected] by October 31.
  3. For a bonus entry, leave a comment on the pumpkin soup blog post after you submit your photo. (One photo entry and one bonus entry per person – please leave your first and last name on your comment so I can match it to your photo submission.)
  4. For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
  5. Sign up for our email list to find out about next month’s recipe!

I’ll randomly select a winner and share all your photos in early November.

Last Month’s Recipe

Last month’s recipe was my homemade granola. So many of you made this recipe your own:

  • Catherine added cacao powder,
  • Jackie mixed in dried peaches,
  • Melissa used chocolate hazelnut butter instead of the almond butter,
  • and Josephine added tahini, pecans, sunflower seeds, and cashews.

And that’s just to name a few! I’m so glad you had fun with this one. Here are all your photos:




















And Kristie was our winner!





To Recap

Enter the October Cooking Club Challenge by…

  1. Making my pumpkin soup sometime during the month of October.
  2. Sending a picture of it to [email protected] by October 31.
  3. Leaving a comment on the pumpkin soup blog post for a bonus entry after you submit your photo. (One photo entry and one bonus entry per person – please leave your first and last name on your comment so I can match it to your photo submission.)
  4. For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.

Happy cooking!

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