We are absolutely feeling the effects of global warming. On this uncharacteristic autumn day in Portland, the temperature is a toasty 85 degrees. Normally this time of year, I would be bundled up in a cozy sweater, wearing thick socks, and a beanie, but instead I’m still able to tan my gams in cut-offs and flip flops. It’s atmospheric madness!
Despite the inferno, it must still be fall. Like clockwork, leaves are transitioning into their scarlet alter egos. Halloween decorations are taking up half the market. Justin’s has launched their “This Halloween, Justin’s is a No Brainer” ad campaign to promote their all natural Peanut Butter Cups, and pumpkin spice lattés are officially available at Starbucks (you can make one at home that is more nutritious and dare I say more delicious as well.)
Since autumn is my favorite season, I’m embracing each day as if there were a chill in the air. Just because I feel like sharing, below is an abbreviated list of some of my fall favorites.
Soups + Stews (cooking and consuming)
Roasted Vegetables (see subtext above)
Kabocha + Delicata Squash (same here)
Hiking in a hoodie and a beanie
Reading + Writing in the darkness of the early morning
Spice and Pine-scented candles
Upon the arrival of this Fall Equinox, I immediately leaped into the spirit of the season. Cozier clothing came out of closet hiding, warming spices like clove, ginger, and turmeric made their way to the front of my spice rack, I visited the farmer’s market to pick up all the goodies they had recently harvested, and dove into making a pot of pumpkin soup.
Though a perfectly speckled Japanese pumpkin (aka kabocha) was starring me down from atop the kitchen counter, I was in a race against time for making this fall favorite. Instead of roasting the pumpkin for 45 minutes to 1 hour, I opted to use a box of 100% organic pumpkin purée. Though you’ll thank me for this time-saving tip, if you are able, I urge you to roast kabocha rather than using a store-bought variety. Doing so adds an exquisite sweetness to this pot of gold, and will fill your home with one of the most soul-stirring scents of the season. Enjoy!
Pumpkin Sage Soup with Sour Yogurt and Pumpkinseeds
Time: 10-15 minutes
1 cup cooked chickpeas (in order to save time, use a store bought variety––preferably from a box and not a can. Drain and rinse thoroughly)
1 cup water
1 teaspoon Himalayan pink sea salt
2 capfuls apple cider vinegar
2 tablespoons coconut oil
8 shallots, rough chopped
6 garlic cloves, mashed
2 cans or 1 1/2 boxes of pumpkin purée or 3 1/2 cups roasted kabocha squash
5-6 cups of water
1 teaspoon sea salt
3/4 teaspoon white pepper
1 teaspoon ground sage
3 tablespoons raw pumpkinseeds, toasted in a dry, heavy-bottomed pan just until they start to pop
1/2 cup plain Greek, Indian, or dairy-free yogurt
1 tablespoon chives, minced
Pumpkinseed, delicata squash, or earthy extra virgin olive oil (optional)
1. In a blender, combine chickpeas, one cup water, one teaspoon sea salt, and apple cider vinegar. Blend on high for 20 seconds. Set aside.
2. In a large soup pot over medium heat, add coconut oil and let warm for one minute. Add shallots, and cook for 6-8 minutes, until tender. Add garlic and heat until fragrant, about 30 seconds.
3. Add roasted pumpkin or purée, five cups of water, one teaspoon sea salt, white pepper, and sage. Heat through for two minutes. If it looks a litte too thick, add remianing one cup water.
4. Transfer soup, in batches, to your blender, and purée for one minute. Return to a clean soup pot and heat through until piping hot.
5. Divide between serving bowls, and top with a dollop of yogurt, a sprinkling of toasted pumpkin seeds, and chopped chives. Drizzle with oil if using.[/vc_column_text][/vc_column][/vc_row]