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Inspiration from Meghan

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Pumpkin Soup + Maple Roasted Vegetable Medley

 

Who loves the fall say Heeeeeey!

Heeeeeeey.

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?

15 Responses to “Pumpkin Soup + Maple Roasted Vegetable Medley”

  1. vanessa said…
    Squash "Porridge:" Melt a teaspoon or so of coconut oil (or butter) in a small saucepan and add about a cup of cooked and pureed squash (I like kabocha). Add in a few good pinches of pumpkin pie spice or other autumn-ish spice of your choosing, plus a pinch of sea salt, and heat, stirring occasionally. When it's all nice and steamy-like, serve in a bowl topped with maple syrup and more coconut oil/butter and a dash more spice, if you like. Sooooo warming and delicious on a chilly morning :).
    • Meghan Telpner said…
      This sounds really great and very close to what we're planning for the next Halloween cooking vid.
  2. Alex said…
    Meghan, I LOVE these videos with your dad! They are hilarious. I will be making pumpkin soup for Thanksgiving this weekend! And I would have to say that is my fave way to consume it. As for cat-themed ideas...You could be the Cat's Pyjamas...or an Alley Cat? Can't wait to see the next video :)
  3. What about the goodness in the skin of potatoes? I always leave the skin on when I use potatoes in soups (or any dish really). It's a great source of vitamin C and B vitamins
  4. Metta said…
    Heeeeeey! (I love fall too :)) I love cooking squash whole in the oven. Once it gets soft, and the juice starts spitting out and carmelizing, I take it out. I love eating it smoothered in either coconut milk or coconut oil, or with raw greens. There is something so perferct about roasted winter squash and greens.
  5. Ashley said…
    Mmmm roasted squash has been my fav of late. Or in a soup. Or just anyway really. Tonight I'll be making some acorn squash halves and stuffing them with lentil goodness...
  6. Hannah said…
    That soup especially sounds amazing, and exactly what I've been craving! Hopefully I'll be able to go pumpkin picking in a week or so, and then I know what I'm doing with those pumpkins... Thanks for the recipe! :)
    • Meghan Telpner said…
      You are welcome! And I made your hummus yesterday with a few tweaks and twiddles and it was fantastic!
  7. [...] take full advantage of your entire pumpkin by roasting the seeds (yummy and very healthy), make a soup or pie, and compost the rest of the pumpkin when you’re [...]
  8. Deb Young said…
    I have become a fan of potato squash - cut it open - clean it out - add a bit of agave nectar and cinnamon then roast it It does not take too long to cook as the meat is not really thick Deb
  9. [...] take full advantage of your entire pumpkin by roasting the seeds (yummy and very healthy), make a soup or pie, and compost the rest of the pumpkin when you’re [...]
  10. […] kiddos might hate me, but hopefully I can get away with it for a few years at least. And of course costumes will be part of everyday life, so that won’t be a thing […]

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