Changing season means changing recipes! With Fall officially here, it means it is finally time for fall flavors in all types of food! From pumpkin spice to cinnamon to apple cider, fall flavors bring so many opportunities to try new recipes. Check out some of this year’s recipes, courtesy of Buzzfeed.
Pumpkin Soup (Low-carb and Gluten Free!)
- 15 oz pumpkin puree
- 4 cups chicken broth
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- 1 tsp fresh thyme
- ½ cup heavy cream
Ingredients for Serving:
- ¼ cup sour cream
- 2 tbsp chopped parsley
- 2 tbsp roasted, salted pepitas
Add the pumpkin puree, chicken broth, salt, pepper, garlic, and thyme to a medium saucepan. Stir to combine.
Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes, to give the flavors time to meld.
Remove from the heat and add the heavy cream.
If desired, garnish with sour cream, parsley, and pepitas.
Pumpkin Overnight Oats
- 1 ½ cups steel cut oats
- 3 cups water
- 2 cups milk
- 1 can pumpkin puree
- ¼ cup pure maple syrup
-1/4 cup ground flaxseed meal
- 1 tbsp pure vanilla extract
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
Ingredients for Serving:
- Chopped toasted pecans, dried cranberries, chopped dried apricots, chocolate chips, peanut butter or any other mix-ins you enjoy with pumpkin
Place all of the ingredients, except for the toppings, in the bottom of a 4-to-6-quart slow cooker and stir to combine: Steel cut oats, water, milk, pumpkin, maple syrup, flaxseed meal, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
Cover and cook on low for 7 hours (overnight) or on high for 3 1/2 to 4 hours, until the oats are soft but maintain a bit of chew. Remove cover and stir to evenly combine the ingredients, scraping the oats off the bottom and away from the sides. Enjoy warm with desired toppings.
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 pinch salt
- 2 cloves garlic, minced
- 4 tsp fresh sage leaves, thinly chopped
- 1 ½ cups Arborio rice
- 1/3 cup white wine
- 4 cups chicken stock
- ½ cup pumpkin puree
- ½ cup parmesan cheese, grated
In a large skillet, add olive oil and cook chopped onion with a pinch of salt for about 2 minutes on medium-low heat.
Add garlic and chopped sage and cook for about 30 seconds or until fragrant but not brown.
Add rice and cook until translucent, stirring often about 1 minute. Don’t let it brown. Deglaze with wine and stir.
Add 1/2 to 1 cup chicken stock and stir to incorporate. Cook until liquid is almost absorbed, stirring constantly. Repeat until there’s no stock left, and rice is fully cooked (taste the rice to know when it's cooked).
Stir in pumpkin puree and parmesan and cook just enough to heat the pumpkin.
Remove from heat and serve immediately. Garnish with more parmesan and sage (optional).
For even more recipes, check out the link below!