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Serving this creamy vegetarian pumpkin soup in hollowed-out squash bowls really drives that "eat your veggies" point home.

MasterChef mainstay Graham Elliot has launched his first cookbook, packed with tips, tricks and inventive recipes that will have you cooking like a master in no time. With offerings customizable to the home cook’s tastes, from simple vegetarian sides to impressive entrées and desserts, you just can’t lose. 

Every bite of this soup tastes like autumn. Kabocha squash is so satisfying because of its rich squash-i-ness—and I like that it’s not as well known as butternut and acorn squashes. Plus, it’s fun to say. You can use another fall squash for the soup, but whatever you use, puree only half and then mix the chunkier half with the smooth half. The pepita garnish is a little time-consuming but extremely tasty. Make it when the in-laws are on their way over and you want to impress. But if you’re eating the soup in your sweatpants, just toast some pepitas instead!

What’s yuzu? Yuzu juice is sold bottled in most Japanese markets, many specialty markets, and online. It’s the juice of a Japanese fruit that is rarely found outside of its island nation. The juice is sweetly sour and a little flowery, and while it’s tough to describe to the uninitiated, many say it tastes like a mixture of lemons, grapefruit, and tangerines. If you can’t find it, substitute fresh lemon or lime juice, but try for the yuzu. You won’t be sorry!

Reprinted with permission from Cooking Like a Master Chef