Recipe Recap: Autumn Eats To Warm You Up!

So the weather can’t really decide on whether it’s autumn here or if we’re just skipping a whole season straight into winter! Soups have definitely been frequent flyers on the menu and yes, it’s been all about pumpkin. Here are my top finds for the week to keep you warm and fuzzy! Slide1

Easy Pumpkin Soup by Lexi’s Clean Kitchen


  • 1 tablespoon oil of choice (olive, avocado, or coconut)pumpkinsoup
  • 1 small pumpkin (2 1/2 cups), cubed
  • 1/2 onion, sliced
  • 2 cups chicken stock
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon maple syrup
  • Optional: 1/4 teaspoon cayenne
Chili Garlic Oil
  • 1/4 cup oil of choice
  • 2 red chilis, diced
  • 1 clove garlic, crushed
  1. Follow these directions to roast pumpkin and pumpkin seeds
  2. In your dutch oven heat oil and sauté garlic and onion for 5 minutes
  3. Add in cubed pumpkin and mix
  4. Add in chicken stock just covering the pumpkin, spices, and maple syrup
  5. Bring to a boil then reduce heat and let simmer, covered, for 7-10 minutes until pumpkin is soft
  6. Transfer to your high-speed blender and blend until smooth
  7. Taste and adjust spices as desired (i.e. more salt, pepper)
  8. In a small pot, heat oil with garlic and chilis
  9. Let cook for 5 minutes, stirring often
  10. Strain and set aside
  11. Garnish with roasted pumpkin seeds and optional garlic chili oil

Broccoli and Lemon Soup with Quinoa and Feta by

Ingredients (Serves 4)

  • 70g (1/3 cup) tri-coloured quinoa11143421_853517938063317_4633364167024470498_n
  • 250ml (1 cup) water
  • 1 tablespoon Extra Virgin Olive Oil 
  • 1 brown onion, finely chopped
  •  2 garlic cloves, crushed
  • 2 (about 300g) potatoes, peeled, chopped
  • 1 large head (about 480g) broccoli, stems & florets separated
  • 1L (4 cups) salt-reduced chicken stock
  • 100g baby spinach leaves
  • 1/2 cup fresh mint leaves
  • 2 tablespoons lemon juice
  • 2 teaspoons finely grated lemon rind
  • 40g reduced-fat smooth feta, crumbled
  • Baby herbs, to serve
  1. Place quinoa and 150ml of the water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 10-12 minutes or until just tender. Drain and refresh under cold running water.
  2. Meanwhile, heat the oil in a saucepan over medium heat. Add the onion and garlic. Cook, stirring, for 3 minutes or until soft. Stir in the potato and broccoli stems. Add the stock and remaining water. Bring to the boil over high heat. Reduce heat to medium and simmer for 10 minutes or until potato is almost soft. Add the broccoli florets. Simmer for 6 minutes or until just tender. Add the spinach and mint. Simmer for 1 minute until wilted. Use a stick blender to process until smooth. Stir in lemon juice. Season.
  3. Divide soup among bowls. Top with quinoa, lemon rind, feta and baby herbs. Drizzle with extra oil.

Toasted Pine Nut Herb Pumpkin Muffins by Running to the Kitchen

Ingredients (Makes 8)

  • 1 cup cashew meal
  • ¼ cup tapioca flour/starch
  • 2 tablespoons coconut flour
  • ½ tablespoon baking powderToasted-pine-nut-herb-pumpkin-muffins-RTTK-3
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup toasted pine nuts
  • 3 eggs
  • 1 cup pumpkin puree
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped sage
  1. Preheat oven to 350 degrees. Grease a muffin tin with baking spray.
  2. Combine the flours, baking powder, salt, pepper and ⅔ of the toasted pine nuts in a large bowl.
  3. Whisk together the remaining ingredients in a medium bowl.
  4. Add the wet to the dry and mix until fully combined.
  5. Scoop the batter into the muffin tins and top with the remaining toasted pine nuts.
  6. Bake for 18-20 minutes until set.
  7. Remove from oven, let cool 3-5 minutes in the pan before running a knife around the muffins and popping them out onto a cooling rack.

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