Smoky Paprika Pumpkin Soup

Today has been the pits. Nothing in particular, just work stuff. It could possibly be that I'm just super irritable today, for reasons that I can not seem to deduce. On my lunch, I normally run for an hour...today...I laid on the ultrasound bed and watched a Bones on my iPhone. It was pretty pathetic but honestly, quite nice. Well anyways, my day was made exponentially better by the discovery of Season 5 Parks & Recreation being added to Netflix! Woot, woot! I had to share this wonderful news, in case some readers are Parks & Rec fans and they were uninformed. Of course, I realize most people just watch it on the actual TV, but I was late on to that boat so I am forced to watch it on Netflix. This is very exciting news for Todd and I. Almost as exciting as this pumpkin soup!

Why is this soup so exciting? Two reasons. For one, I'm not really too experienced with pumpkin. Okay, let's be real, before this recipe, I had never even cooked with it! I'm talking like a real, round, actual pumpkin. Not canned pumpkin. This soup was a pretty rad way to get into. I'm in love! So, clearly, this was very exciting for me.

And two, this soup is so, so lovely and absolutely delectable. It is completely velvety, creamy and melts in one rich, smoky, pumpkin packed bite in the mouth. It has made the list as one of my all-time favorite soups and is just perfect for the season! So if you've been on the fence about making a pumpkin soup (it's kinda weird, right?), start out with this recipe and you won't be disappointed! 

Smoky Paprika Pumpkin Soup

Inspired by Verses From My Kitchen

Serves 6

• 1 small pumpkin (about 2 lbs.) peeled and cubed
• 2 Tbsp. olive oil
• 1 medium red onion, diced
• 1 garlic clove, sliced
• 4 whole sprigs of thyme (or additional dried)
• 1/2 tsp. dried thyme
• 1 15 oz. can of full-fat coconut milk
• 2 cups vegetable broth
• 2 Tbsp. fresh lime juice
• 1 Tbsp. smoked paprika
• 1/8 tsp. chipotle chili powder (to taste)
• 1/4 tsp. kosher salt
• sprinkle of ground black pepper
• pepitas, for garnish (optional) 

Heat the oil in a large soup pot and saute the onions, garlic and thyme until fragrant, about 5 minutes. 

Meanwhile, peel the pumpkin and cut in half. I just used a potato peeler! Scoop out the seeds (roast or discard) and cube the pumpkin. 

Add in the cubed pumpkin and continue to saute for an additional 10 minutes, or until the pumpkin begins to just become softened. Then, add in the remaining ingredients and simmer over medium heat for about 15 minutes or until the pumpkin can be easily pierced with a fork. 

Transfer carefully to a blender and whiz on high until silky and smooth. Make sure to allow the blender to vent at the lid or else you could have a hot soup explosion, and that's never good. It's never happened to me, but I've heard stories.

Serve hot with additional thyme, paprika and pepitas, if you wish! 

Grumpy, and listening to The Heavy – How You Like Me Now

This is me...

[yumprint-recipe id='25']

Creamy Pumpkin Sage Quinoa with Roasted Broccoli

Last Fall, I was all about pumpkin recipes. Everything pumpkin. And I've decided to continue that kick this Fall. I know, I know...everyone is all up on the pumpkin. Don't worry, I'll try to keep the pumpkin recipes to a sane and acceptable level. But I ask, why not be crazy about pumpkin?! It is most amazing. I love it's ability to be sweet or savory. Bonus! Pumpkin evokes imagery of family togetherness, pajamas, rainy days, good books and cuddling. At least...that's what pumpkin means to me. It's neck and neck with hot cocoa for that special type of goodness. That special type of goodness has a name. In Danish culture, it's called "hygge". Which, I am to learn kind of means "coziness" but more specifically in regards to relaxing with loved ones, often while enjoying good food in a wonderfully comforting atmosphere. Todd, Bob and I eating this pumpkin dinner, then getting all snuggled up in bed reading our books and drinking coconut chai tea while the rain poured outside was definitely hygge. It could've only been made better with more candles...and sweets! Candles and sweets make everything better...even the best!

Creamy Pumpkin Sage Quinoa with Roasted Broccoli

Inspired by Veg News

Serves 4

• 3 heads of broccoli, florets only
• 1 Tbsp. olive oil
• 2 cups water
• 1 cup dry quinoa, rinsed and drained
• 1/2 medium yellow onion, minced
• 1/2 Tbsp. olive oil
• 2 Field Roast Smoked Apple Sage grain meat sausage links, chopped
• 1/2 tsp. salt
• 1 15 oz. can of canned pumpkin
• 2 Tbsp. fresh sage, minced (or 1/2 tsp. dried sage)
• 2 Tbsp. nutritional yeast
• 1/4 tsp. dried rosemary
• 1/4 tsp. dried thyme
• 1/2 tsp. ground pepper

Preheat oven to 425 F and wash and chop the broccoli. I only use the florets because I save the chopped stems as treats for Bobby! Toss the florets in olive oil and bake at 425 F for about 20 minutes.

Bring the water and the rinsed quinoa to a boil over high heat. Once boiling, reduce to low heat, cover and simmer for 15 minutes. When done, remove from heat and fluff with a fork.

Heat 1/2 Tbsp. of olive oil in a medium frying pan then add the onion and sausage. Saute until the onion softens and the sausage browns, about 10 minutes over medium heat.

I get my vegan Field Roast sausage from Costco. It's so good and Todd absolutely loves it! I buy it in bulk and then just freeze it until I need!

Once everything is done cooking, combine the cooked quinoa together with the onion, sausage and remaining ingredients excluding the broccoli. Mix well to combine.

Serve the pumpkin quinoa warm with the roasted broccoli as a side. Then lights some candles, make some tea, get a good book and find your hygge.

Bob update! He isn't too pleased to have to wear his special collar. If you check out Produce On Parade's facebook page, you'll know what I'm talking about. 2 weeks people! Dear lord, it's going to be a long and sad two weeks! He was happy enough to have it off, even if it was only for a short while...poor Little Bear!

Creamy Pumpkin Sage Quinoa with Roasted Broccoli

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4

Creamy pumpkin quinoa with fresh sage and browned Smoked Apple Sausage side with roasted broccoli to make for one cozy and delicious Fall meal.

Ingredients

• 3 heads of broccoli, florets only
• 1 Tbsp. olive oil
• 2 cups water
• 1 cup dry quinoa, rinsed and drained
• 1/2 medium yellow onion, minced
• 1/2 Tbsp. olive oil
• 2 Field Roast Smoked Apple Sage grain meat sausage links, chopped
• 1/2 tsp. salt
• 1 15 oz. can of canned pumpkin
• 2 Tbsp. fresh sage, minced (or 1/2 tsp. dried sage)
• 2 Tbsp. nutritional yeast
• 1/4 tsp. dried rosemary
• 1/4 tsp. dried thyme
• 1/2 tsp. ground pepper

Instructions

1. Preheat oven to 425 F and wash and chop the broccoli. I only use the florets because I save the chopped stems as treats for Bobby! Toss the florets in olive oil and bake at 425 F for about 20 minutes.
2. Bring the water and the rinsed quinoa to a boil over high heat. Once boiling, reduce to low heat, cover and simmer for 15 minutes. When done, remove from heat and fluff with a fork.
3. Heat 1/2 Tbsp. of olive oil in a medium frying pan then add the onion and sausage. Saute until the onion softens and the sausage browns, about 10 minutes over medium heat.
4. Once everything is done cooking, combine the cooked quinoa together with the onion, sausage and remaining ingredients excluding the broccoli. Mix well to combine.
5. Serve the pumpkin quinoa warm with the roasted broccoli as a side.

3.2.1255