Everyone knows that you can make many sweet dishes with pumpkin puree, but if you haven’t tried it with savory spices in a soup you are missing out! Pepitas (toasted pumpkin seeds) add a flavorful, spicy and crunchy element to the soup as a topping. It’s incredibly easy to make and tastes delicious reheated if you opt to make more than one serving.
Pumpkin muffins, pumpkin coffee, pumpkins in everything when the leaves start to change colors! Pumpkin is an excellent ingredient for many dishes (have you tried my Pumpkin Turkey Chili yet?). This spread is sweet, tangy and full of that autumn spice we all crave at one point or another. Plus it adds fiber and vitamins! I use this spread on cinnamon raisin bagels, fruit breads like banana or apple, or even on seasonal crackers. Since cream cheese lasts for a while, this recipe is not for a single serving of the spread (sorry!). Keep it in your fridge through the fall for a nice addition to your favorite autumn dishes.
The fall season is upon us and one of my favorite dishes to make is Chili. It’s filling, full of flavor and relatively healthy if you use turkey. You can also make this dish vegetarian by using beans and vegetable broth. This is a variation of a chili I found on allrecipes.com about 2 years ago. This chili will yield 2 portions (one of the hard ones to make for one….but I figure having some leftover is okay since it tastes good reheated!).