Paleo Approved Creamy Pumpkin Soup with Pancetta

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It’s officially October!! You know what that means, the leaves start falling, weather gets cooler, and every girl you know will be talking about and indulging in PUMPKIN! I can’t tell you why us ladies are obsessed with fall and anything and everything pumpkin, but we are… so get used it. I am a girl, so naturally I am excited about making this creamy and amazing soup!

Did I mention there’s pumpkin in it??

Anyways, if you’re a Paleo eater like me, this recipe is paleo approved and very good! Even if you aren’t on Paleo, this soup is still very tasty and a perfect way to start off the Fall season right! This soup is rich and creamy, adding the crispy pancetta is the perfect addition! You get a little salty crunchy bite in your soup which I always love!

I will recommend you trying a tiny piece of sage before you throw it in there like I did. I actually did not like the sage, I’ve only had it in stuffing and with turkey minced up with other herbs. I now know that sage isn’t for me unless in small quantities and accompanied with other herbs and spices.

I recommend saving a little coconut milk for the end to swirl in your soup and make it look all fancy!

To start, take a large cooking pot and place on medium high heat. Dice up your pancetta into small square pieces (or place in pot if bought pre diced) and once the pot is hot cook until crispy, about 5 minutes. Once cooked, place on a plate lined with paper towels  to soak up excess grease. Drain your pot of the grease.

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Turn your heat down to medium and place your broth, pumpkin, coconut milk, shake well before opening! (don’t forget to save some for your grand finale look!), and spices and stir well, the pumpkin will start to cook and lumps will turn into creamy goodness!

Wait until it boils slightly, then turn to a simmer. Place lid on and simmer for about 15-20 minutes.

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Meanwhile, if you like the whole sage idea, chop some up and set aside.

Once the soup is finished simmering, pour that amazing creamy pumpkin goodness in a bowl, pour the leftover coconut milk and make it look all fancy, and crumble the pancetta on top. Serve! DSC_0059-1

The Fixin’s:
8 oz pancetta or bacon
2 cups chicken broth
29 oz canned pumpkin
2 14 oz cans of full-fat coconut milk
½ tsp ground ginger
½ tsp kosher salt
½ tsp ground cloves
½ tsp ground nutmeg
fresh sage, chopped, optional and not for me!

Serves 6-8

Adapted from fedandfit.com, an inspiration of a blogger!

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Pumpkin Snickerdoodles

Remember when i said I would  be posting a lot of fall and pumpkin recipes?? I wasn’t lying! Seriously have a problem with pumpkin, I love it all! Pumpkin food, pumpkin candles, pumpkin decorations… it’s sad really. So please feel free to revel in my pumpkin madness these next few months.

I basically took a regular snickerdoodle recipe and added some pumpkin ingredients to it. These cookies are really easy to make and the end result is amazing. My favorite part is how light and fluffy they are in the center, and the sugar and cinnamon coating on the top just melts in your mouth.

You’re going to need to save room because just one cookie won’t cut it! They’ll keep you coming back for more.

In a medium bowl, combine your dry ingredients (flour, salt, baking powder, cinnamon, and nutmeg). Set aside. Take an electric mixer and beat together sugars and butter on medium high speed until light and fluffy about 3 minutes. Add your pumpkin puree, blend. Next add your egg and vanilla until just combined. Turn on low speed and slowly add your dry ingredients with small batches at a time. Mix until just incorporated. Cover and chill in the refrigerator for an hour.

Take the chilled dough out of the fridge and preheat your oven to 350°. Take a small bowl and mix together your sugar and spices. Take a baking sheet with parchment paper and start rolling your dough into balls as equal in size as you can make them. Once rolled into a ball, roll around in the sugars to coat. Place on the baking sheet. Repeat this until all of the dough is rolled and coated. Take the palm of your hand (washed of course, let’s keep this germ free people!) and gently press down on the center of each ball of dough. You don’t want to flatten the dough completely, just a little bit. Bake for 10-15 minutes, rotating the pan halfway through. Let cool for 5 minutes, then place on a wire rack to cool (or devour while nice and warm!!! My favorite time to eat cookies!).

Serve with an ice cold glass of milk, you won’t be disappointed!

For the cookies:

3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. pumpkin pie spice
½ ground cloves

1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:

½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
½ tsp. pumpkin pie spice
½ ground cloves


Homemade Pumpkin Spice Latte

Fall season is coming, and it’s my favorite season! I have to say, living down south makes it much harder to celebrate the cool weather, crisp mornings, and changing of the leaves. I am finding that through food, I can feel close to home and close to feeling like it’s the fall I remember growing up in. I retrieved this easy recipe from one of my favorite food blogs, Annies-eats.com. She always has the best recipes!! Thank you Annie for helping me enjoy a nice cup of coffee and pretending to be back home!

Starbucks doesn’t see me very often, but around Fall I am practically going broke buying my favorite coffee drink, Pumpkin Spice Latte! But with this recipe I can finally save myself some cash and make it at home!  I would suggest buying a milk frother, it’s not expensive and works great! We bought ours at Target made by Keurig. If you don’t have one, you’ll have to actually do some work and heat some milk and whisk until frothy! So let’s begin to make one amazing drink!

Take a medium saucepan and melt the sugar and water on medium high heat, do not boil! Add cinnamon sticks, spices, and pumpkin puree, whisk. Cook for another five minutes stirring frequently. Remove from heat and let cool for about 15 minutes. Strain with a cheesecloth or mesh strainer and refrigerate.

To make your latte, pour 1/4 of your cup full of coffee or espresso. Pour about the same amount of your warm milk into the cup and add the syrup, stir. Add more if needed, depending on how sweet you like it. Top with the froth and a few sprinkles of cinnamon and pumpkin spice and sprinkle with the syrup.

Relax and enjoy the amazing-ness.

What you’ll need:
1½ cups water
1½ cups sugar
4 cinnamon sticks
1 tsp. ground nutmeg
½ tsp. ground ginger
½ tsp. ground cloves
3 tbsp. pumpkin puree
your favorite coffee or espresso
milk