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 LoveAndLemonsCookingClub@gmail.com 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

October’s Recipe: Pumpkin Soup

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 LoveAndLemonsCookingClub@gmail.com 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 LoveAndLemonsCookingClub@gmail.com 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!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.