Spiced Pumpkin Lentil Soup

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Nothing gives more fall vibes than pumpkin soup. Not only does it look like fall it makes your entire house smell like spicy pumpkin and tastes likes pumpkin perfect!

So the great thing about this soup is it’s the perfect mix of sweet and savoury. It has the warm spices of cinnamon and nutmeg with the added kick of a few red pepper flakes.

I think this soup is the perfect meal leading up to this weekends festivities aka Canadian Thanksgiving. I don't know about you but I think soup is the perfect meal to eat the day before you indulge in a big meal. It’s light, it fills you up, but doesn’t leave you feeling heavy - so basically the perfect day before the big meal, meal!

Now if you want to stay on theme this Thanksgiving weekend this is the perfect way to do it. Plus, imagine serving this to your out of town guests - I promise, they will be thrilled with a delicious pumpkin soup. Plus it’s packed with protein, gluten-free, and can easily be made completely vegan if you swap veggie stock for chicken stock, so you can please everyone!

So if you’re celebrating Thanksgiving this weekend, or even if your not you should make this soup. It will give you all the fall feels that you need!

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prep time 10 minutes

cook time 50 minutes

total time 1 hour

servings 2 - 3

Ingredients

1 tbsp oil

1/2 white onion

2 garlic cloves

1 tbsp fresh ginger

1 tbsp curry

1/2 tsp coriander

1/8 tsp nutmeg

1/4 tsp red pepper flakes

1/4 tsp cinnamon

4 cups chicken stock

15oz can pumpkin

1 1/2 tsp salt

1/2 tsp pepper

1/4 cup peanut butter

2/3 cup red lentils

1 lime

Instructions

In a large stockpot add in oil and onions and saute for 8 minutes or until onions are tender. Add in grated ginger, finely chopped garlic, curry powder, cinnamon, red pepper flakes, coriander + nutmeg - cook 1 minute or until fragrant. Add in chicken stock and use an immersion blender blend until smooth.

To the pot add in the lentils and simmer for 20 minutes or until lentils are tender. Once tender add in the peanut butter, pumpkin and season with salt + pepper. Bring to a low simmer then squeeze in the lime juice and serve immediately.

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Pumpkin Cookies with Penuche Icing

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Today I am sharing an extra special recipe. And when I say extra special I REALLY mean extra special. Seriously, these cookies are almost magical and are one of my families most requested recipe. they may even be semi-famous around my home town and also might be on a few different local coffee shops menus year-round. That’s how good they are.

So, what makes these cookies so delicious, well its two things. One - the texture of these cookies, it’s more little delicious cakes. Sounds weird but trust me. Second - the penuche icing. What is penuche you may ask - well, I’m not going to lie I had to google it, even though I have made this icing a million times. So basically it’s brown sugar, butter and milk and it is said to have originated in Portugal, but all that aside, I just say it’s exactly what these cookies need.

The other great thing about these cookies is it makes a really big batch and they freeze beautifully. And, because they are already a soft cookie they are good to eat right out of the freezer, just in case you were wondering!

So, if your looking for a delicious pumpkin recipe to really kick this fall season into high gear look no further. I promise you will be in love with your first bite of these beauties and may find yourself looking for excuses to make these all year round!

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prep time

cook time

total time

servings

Ingredients

1/2 cup white sugar

1/2 cup brown sugar

1 cup butter softened

1 cup canned pumpkin pie filing

1 tsp vanilla

1 egg

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

Instructions

Preheat oven to 350. In a large bowl cream together butter, white sugar and brown sugar and fluffy. Add in the pumpkin, vanilla and egg and stir until combined.

In a separate bowl combine flour, baking powder, baking soda, cinnamon and salt. Stir the dry ingredients into the wet ingredients until combined.

On a parchment lined baking sheet place heaping tablespoons of cooking dough leaving 2 inches between each cookie. Bake for 10-12 minutes or until cookies are lightly golden brown. Allow to cool for 5 minutes before transferring to a cooling rack. Allow to cool completely before icing the cookies.

Icing

3 tbsp butter

1/2 cup brown sugar

1/4 cup milk

1 1/2 - 2 cups icing sugar

In a small sauce pan melt butter and brown sugar and bring to a boil. Boil for 1 minute then remove from heat and let cool for 10 minutes.

To the cooled mixture add in milk and whisk until smooth. Whisk in powdered sugar until it reaches the desired consistency.

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