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roasted pumpkin apple soup

Roasted Pumpkin Apple Soup

It’s Fall y’all!

It’s also been months since I’ve posted. Thought a good intro back would be to share a delicious recipe.

I was at the grocery a few weeks ago and decided to buy a sugar pumpkin. I really had no idea what I was going to do with it, but it seemed like a good idea at the time. Probably better than buying the pumpkin flavored cookies I really wanted.

We also had lots of apples leftover from our recent apple picking trip to Ellijay, GA.

apple picking

What came to me in a vision of hunger was soup. It’s been cooling off here and I’ve been waiting all year for soup weather to make its appearance. Not really, I don’t really like the cold, but I do like soup, but I don’t like soup in the summer…not really sure where that was going.

The best thing about this soup is that it is rich and creamy without any added dairy!

Pumpkin Apple Soup

Roasted Pumpkin Apple Soup
Recipe type: soup
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A quick and easy creamy pumpkin soup, dairy and gluten free. Tastes like fall.
  • 1 sugar pumpkin, about the size of a cantaloupe, seeded, peeled and cut up into 2in cubes, I also saw pre-cut bags of it at TJ's!
  • 2 small-medium apples, cored, peeled and cut into quarters
  • 2 T olive oil
  • 3 cups chicken broth
  • dash nutmeg
  • salt & pepper to taste
  • pepitas or roasted pumpkin seeds (optional)
  1. Pre-heat oven to 450
  2. Toss pumpkin and apples in olive oil, season with salt an pepper. Spread evenly on large rimmed baking sheet. Roast in oven for 30-45 minutes, stirring once. Remove from oven when tender and starting to brown.
  3. Transfer to blender. Add in broth, a dash or two of nutmeg, and salt and pepper. Puree until smooth.
  4. Transfer to pot or dutch oven and heat over medium-low heat for 6-8 minutes.
  5. Serve topped with pepitas or fresh roasted pumpkin seeds.


Brussels Sprouts Slaw

Brussels Sprouts Slaw w/ bacon & honey mustard dressing

Most people can probably tell you some story or another about how much they hated brussels sprouts when they were kids, and were forced to eat them. I don’t have that story, I don’t ever remember it being a part of any of our dinners growing up. I am pretty sure I had never even tried a brussels sprout before last year. What was I waiting for, I actually really love brussels! I love them roasted, or shredded in a salad. My favorite way to cook them is with bacon and wine. Bacon and wine make so many things a little more delicious.

This week I wanted to try something a little different. I was looking for a light side dish to accompany a grilled pork tenderloin. This brussels sprouts slaw turned out to be a quick and easy side dish that I threw together in less than 20 minutes.


Brussels Sprouts Slaw w/ bacon & honey mustard dressing
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A slaw made from brussels sprouts and carrots, with a tangy honey mustard dressing. Quick, simple side dish, best served warm.
  • 3 cups shredded brussels sprouts
  • 2 large carrots shredded
  • 4 slices bacon, diced
  • 2 Tbsp mayo
  • 2 Tbsp dijon mustard
  • 2 Tbsp honey
  • 2 Tbsp chopped almonds
  1. In a small bowl whisk together the mayo, mustard, and honey to make the dressing
  2. In a large skillet fry bacon until crispy
  3. To the same skillet, add in brussels and carrots and cook until they start to soften, 3-5 minutes depending on how done you like your veggies. I like mine to keep a little crunch.
  4. Remove from heat and stir in dressing
  5. Top with chopped or slivered almonds and serve!


If you are looking to save time, Trader Joes sells bags of already shredded brussels that are just enough for this recipe.

What’s your favorite way to eat brussels sprouts?