Savory Fall Soup Recipe: Coconut Pumpkin Curry Soup

Savory Fall Soup Recipe: Coconut Pumpkin Curry Soup

Pumpkins for everyone!!!

That’s how I feel when I walk into a store and I eyeball a gorgeous array of pumpkins of every persuasion!

I want to open my arms like Maria in The Sound of Music and twirl in the middle of store–yes, pumpkins are my fall spirit animal (gourd?).

Decorating for fall is a ritual of sorts–first the beautiful pumpkins inside and out, then the fall wreath on the front door and of course, a fine assortment of mums. 🙂

Fall makes me crave crockpot cooking, soups and stews.

I love turning on the fireplace finally and celebrating a cold brisk walk in the evenings after dinner.

The trick of course is to make sure your cooking is still on point and not leading you down the wrong road setting you up for holiday weight gain (this is when it starts folks!).

One of my favorite recipes that will boost your beta carotene and satisfy your taste buds is my Coconut Curry Pumpkin Soup recipe–have you tried it? Easy, delicious and the whole fam will LOVE it!

Here you go:

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Coconut Pumpkin Curry Soup
Savory Fall Soup Recipe: Coconut Pumpkin Curry Soup
Course Soups & Stews
Cuisine Paleo
Servings
servings
Ingredients
Course Soups & Stews
Cuisine Paleo
Servings
servings
Ingredients
Savory Fall Soup Recipe: Coconut Pumpkin Curry Soup
Instructions
  1. In a soup pot, heat oil over medium high heat and saute onions. Cook till very soft.
  2. Add remaining ingredients, except coconut milk, cilantro, and pumpkin seeds.
  3. Cook uncovered for 15 minutes.
  4. Add coconut milk and continue to cook (but not boil – it will break) for another 5 minutes.
  5. Serve and top with cilantro and pumpkin seeds.
Pear Strawberry Salsa with Feta Cheese

Pear Strawberry Salsa with Feta Cheese

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Pear Strawberry Salsa with Feta Cheese
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a large bowl, mix the first 7 ingredients.
  2. Add the feta on top and serve with the toasted French bread.
  3. Enjoy!
Beef & Butternut Squash Stew

Beef & Butternut Squash Stew

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Beef & Butternut Squash Stew
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Heat the olive oil in a Dutch oven over medium heat.
  2. Add onion, garlic, rosemary and thyme; sauté until fragrant, about 5 minutes.
  3. Sprinkle beef with salt and pepper.
  4. Raise heat to medium-high and add beef; brown on all sides.
  5. Add beef broth and whisk up all of the browned bits from the bottom of the pan.
  6. Add butternut squash and stir to combine well.
  7. Bring mixture to a boil then reduce heat, cover and simmer for 1 hour until beef is cooked and fork-tender.
Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction

Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction


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Pan Seared Butter Braised Pork Chops with Herb White Wine Reduction
This recipe is every inch as mouth watering as it sounds. "pan seared" - "butter braised" - "pork chops" - "herb white wine reduction" - what we didn't include in the recipe name (since it was already crazy lengthy) was we topped it with FRIED SAGE. Oh mama. Everything good exists in this scrumptious recipe. Pork chops can be real buggers to cook - often becoming tough or flavorless or both - not these beauties. The right combo of the right methods makes these pork chops perfectly juicy and flavorful.
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Servings
People
Ingredients
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Servings
People
Ingredients
Instructions
  1. In a medium bowl, mix together first 4 ingredients (vinegar through rosemary), then set aside.
  2. Season both sides of pork chops with salt and pepper, then place in large zipper topped plastic bag. Pour garlic mixture over the top, make sure chops are evenly saturated, let out excess air, seal and place in refrigerator to marinate for at least 1 hour (up to 48 hours).
  3. At time of cooking, heat ghee in a large skillet over medium heat. Remove pork chops from refrigerator and marinade, and once ghee begins to sizzle, add pork to skillet.
  4. Sear for 5 minutes, not touching the pork chops, then flip and sear for another 5 minutes, again, not fidgeting with them.
  5. After you've seared them on both sides, add the butter to the pan, along with a pinch of the minced herbs (rosemary, thyme, sage) - only a pinch, set the rest aside.
  6. Using tongs, flip the pork chops, and then baste (with a basting brush) with ghee/butter/herbs in the skillet. Repeat this process for 5 minutes. Continuously flipping and basting as you go.
  7. Then remove pork chops from skillet, and add the shallot. Sauté for about 2 minutes or until shallot is fragrant and translucent.
  8. Deglaze pan with splash of the wine. Using a whisk to get all the good bits off the bottom of the pan, continue whisking for about 2 minutes, then add remaining wine, herbs, and broth. Season with salt and pepper to taste.
  9. Bring to a boil, and allow to boil until liquid has reduced by half, then reduce heat to low and simmer for at least 10 minutes.
  10. Serve pork with a generous ladle of sauce and a couple fried sage leaves.
Recipe Notes

To fry sage:

Heat 1/3 cup olive oil in a small skillet over medium heat. Once it begins to pop, add a handful of sage leaves. Fry for 3 to 5 seconds (seriously, it fries crazy fast), then immediately remove and place on a paper towel covered plate. Continue until you have as much as you need. Season with a sprinkle of sea salt and you're good to go!

Garlic and Green Chile Carnitas

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Garlic and Green Chile Carnitas
Course Main Dish
Cuisine Instant Pot, Paleo
Prep Time 10 minutes
Passive Time 50 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Instant Pot, Paleo
Prep Time 10 minutes
Passive Time 50 minutes
Servings
servings
Ingredients
Instructions
  1. Heat oil in Instant Pot over “browning” setting. Season shoulder roast with salt and pepper. Brown on all sides, then remove and set aside. Saute garlic and onion in Instant Pot for 2 to 3 minutes.
  2. Rub remaining seasonings all over roast (cumin through onion powder). Place back in Instant Pot, and add all remaining ingredients (broth through bay leaf).
  3. Cover and cook using the pressure cooker setting, put it on high pressure and set the meat button to 50 minutes. After 50 minutes, release pressure and slowly remove lid. Shred with two forks and make sure it’s all saturated in its cooking juices. Remove bay leaf before serving.