Who loves the fall say Heeeeeey!
I feel like Thanksgiving is the holiday that kicks off the fall season. It’s a long weekend which is super, the leaves start changing which is fun and it’s also the season when I do the following:
- Hand out apples on a street corner in Toronto
- Get deep into the root vegetables and squashes
- Dress up as a cat of some kind and make a pumpkin dish with my dad
Those last two points go together, and I did the apple giveaway last week and it was fun! Video coming soon.
So in honour of Thanksgiving, and the fact that you are all now well and clear as to why you will not be buying ready made soups that may contain MSG (in any of it’s forms) and also how easy it is to make your veggie stock, I present you with two of my fave fall recipes, previously made with my dad, in costume.
Here is episode 8, All Things Pumpkin and my modified Thanksgiving Recipe version below:
Harvest Time Pumpkin Soup
A little tip when it comes to cooking with pumpkin. Peel the pumpkin with a great vegetable peeler before you start trying to cut it into pieces. Makes the whole process much easier, plus you waste a whole lot less pumpkin. And save the seeds. You’ll want to toast those up later!
1 large onion, coarsely chopped
3 stalks celery, coarsely chopped
2 carrots, coarsely chopped
1 large leek, coarsely chopped
2 cups pumpkin, fresh, cooked or canned
6 cups water
1 tsp cumin powder
1 tsp cinnamon
pinch of clove
pinch of nutmeg
sea salt to taste
- Add all ingredients into a stock pot over medium high heat.
- Bring to boil and reduce to simmer.
- Simmer for 30 minutes and remove from heat.
- Let cool for 15 minutes.
- Puree soup in blender and return to pot, add sea salt and/or cayenne to taste
Episode 45, Roasted Pumpkin Medley, and my Thanksgiving version below
Maple Roasted Vegetable Medley
One of my Autumn and winter favourites! This can be made with nearly 100% local ingredients and can also be added to your favourite beans to make a complete meal.
1/2 sugar pumpkin, sliced and chopped into 3/4 inch cubes
2 sweet potatoes, sliced and chopped into 3/4 inch cubes
3 carrots, sliced
1 bell pepper, sliced
1 red onion, sliced
2 stalks celery, sliced
4 cloves of garlic, coarsely chopped
2/3 cup maple syrup
2 Tbs grated ginger root
2 tsp paprika
2 tsp thyme
2 tsp sage
2-3 Tbs olive oil
sea salt and cayenne to taste
Additional options: add in whatever veg you might have lurking about in your fridge- green beans, cabbage, Brussel’s sprouts, fennel… All work great!
- Preheat oven to 400
- Toss all ingredients together and transfer to a roasting pan or parchment lined cookie sheet
- Place in oven for 20 minutes
- Remove, toss with a wooden spoon and replace in oven for another 20- 30 minutes, until pumpkin is tender
- Add sea salt, cayenne to taste
- Serve hot out of the oven or at room temperature.
You may notice in these recipes that there is no potato. Why? Because potatoes, the way we get them at least, are not healthy food. They are starchy and white. They spike our blood sugar, and as far as I know is the only vegetable we eat that does not work at preventing disease, specifically, cancer. Potato? Who needs you!
And why have I braved enduring the secondary embarrassment I feel for myself in seeing these videos once again? Well, Halloween is coming soon and we need ideas. Feel free to post below your fave Pumpkin recipe and/or cat themed costume idea. If we choose yours, oh, will you get a prize.
Question Of The Day: How do you cook your winter squash? Or better yet, what is your favourite way to consume it?