Spiced Pumpkin Soup

Is there a better comfort food during fall than soup?  And what says "fall" more than pumpkin?  Here is the ultimate fall comfort food - Spiced Pumpkin Soup!  I am still relatively new to making my own soups, and I am constantly surprised how easy it is!  This was a winner with the adults and kids in my family.  You could use canned pumpkin, but I decided to roast my own to make pumpkin puree.  I loved being able to eliminate another need for a canned food.  Want to warm up on a cold fall evening?  Give this delicious soup a try!

Ingredients

2 Tbsp olive oil

1 large onion, chopped

1 Granny Smith apple, peeled, cored, chopped

2 medium carrots, chopped

salt

1/2 tsp ground ginger

1/4 tsp ground cumin

1/4 tsp ground coriander

1 qt. Imagine No Chicken Broth (or vegetable/chicken)

3/4 C light coconut milk

15 oz pureed pumpkin

dash of cayenne peper 

sour cream to garnish

croutons, if desired

Directions

1. In a large pot, heat the olive oil over medium heat.  Add onion, carrot, apple and 1/4 tsp salt.  Cook until vegetables are just tender, about 10 minutes, stirring often.  Add other spices, stir and cook an additional minute.
2. Whisk in broth, coconut milk, and pumpkin into pot.  Bring to a low boil.  Reduce heat and simmer for 20 minutes until reduced slightly.  Add cayenne.
3. Either use an immersion blender in the pot, or allow to cool and use a blender to puree the soup.  If cooled, return to pot to and heat on medium-low until hot.  Serve with croutons and a dollop of sour cream.

Adapted from Good Housekeeping 11/12

Autumn Salad with Lemon Poppy Seed Dressing

If you are looking for a fresh and delicious salad that is perfect for fall, look no further.  This is it!  I love how the apples and pears, dried cranberries, and cashews give this salad loads of texture.  The dressing is light and clean and so easy to make.  It is a fresh taste of the season and pairs great with fall staples like soups and casseroles.

This salad is great to take to big gatherings because it is so easy to transport.  Just toss the apples and pears with the dressing and keep in a separate container.  The rest of the salad can be assembled in the serving bowl.  When ready to eat, simply toss the dressing covered fruit with the rest of the ingredients and serve.  That's it!  

Ingredients (serves 6 as a side)

Salad

1 head romaine, chopped

1 head red leaf lettuce, chopped

1/3 C red onion, chopped

1/2 C cashews

1/3 C dried cranberries

1 apple, chopped (I used Gala)

1 pear, chopped

Dressing
1/4 C sugar
1/4 C lemon juice
3/4 tsp dijon mustard
1/4 tsp salt
3 Tbsp canola oil
1 tsp poppy seeds

Directions

1. Combine dressing ingredients in a small bowl and whisk to combine.  Combine the apples and pears and toss in the dressing.
2. Combine the rest of the salad ingredients in a large bowl.  Add the dressing coated apples and toss to evenly coat the salad.  

Adapted from The Fountain Avenue Kitchen