Autumn Cooking

Autumn Cooking

Autumn Cooking

There are just certain foods that we love to eat in the Autumn months that we don’t eat the rest of the year.  It is those foods that I associate with Autumn.  I love Autumn!  I love the colors, the pumpkins, the squash, the gourds, the feeling of it being time to “nest” and get cozy.  Curl up on the couch with a nice warm blanket and a bowl of something that offers comfort while watching an old favorite movie.

It is with that in mind that the foods we place on this post will fit that category.

Food that not only tastes good, but makes you feel good on the inside.

Happy Belly Food!

So happy you are here,

Julie and Gordon


Our Autumn Pumpkin Squash and Yam Soup

….topped with Merlot Cheese and Raw and Roasted Pumpkin Seeds

When the soup is still hot place a few pieces of cheese on top and let it just melt and get soft.  By the time you do take that first bite of it, it’s so soft and melting in your mouth.  The seeds add a little crunch and texture as well.


Pasta Pumpkin Soup

I used our same Autumn Pumpkin Squash and Yam Soup, except this time I added some Fusilloni Pasta.  Of course you can add any pasta that you like.  Just another twist on a comforting bowl of Autumn soup. 


Autumn Pumpkin Squash and Yam Soup


1/4 Cup Olive Oil

8-10 Cups Shredded Pumpkin

1 Lg. Yam – sliced

1/2 Yellow Onion – sliced

3 Yellow Squash – sliced

4 Tbsp. Butter

6 Tbsp. Ground Cinnamon

4 Tbsp. Ground Ginger

4 Tbsp. Cardamom

4 Tbsp. Coriander

3 Tbsp. Chinese Five Spice

4 Tbsp. Sweet Hungarian Paprika

5 Tbsp. Honey

4 Tbsp. Turmeric

4 Tbsp. Ground Nutmeg

2-3 Cups Water

2 Quarts. Chicken Stock

2 Pinches Saffron

Sea Salt to taste

2 Cups Coconut Water – add more to your taste

1/4 Cup Merlot Bellavitano Cheese (Optional)

2 Cups Fusilloni Pasta – cooked (Optional)

To Garnish – Roasted Pumpkin Seeds, Husked Pumpkin Seeds


Place your olive oil and shredded pumpkin into a large roasting pan.


Note: The shredded pumpkin is from a pumpkin that I had carved earlier.  The seeds are also from the pumpkin.

This was a very THICK pumpkin!

We knew that all this would make a great pumpkin soup.


You first want to start with your delicious pumpkin.

I placed all the ingredients into layers for even cooking.

Peel the Yam before slicing it.

I sliced all the following vegetables into round slices for even cooking.

Layer your vegetables (Onions, Yams, and Yellow Squash) on top of the shredded pumpkin.

Now, add your butter… this is mainly for added flavor and can be omitted.

Now add your Ground Cinnamon, Ground Ginger, Cardamom, Coriander, Chinese Five Spice, Sweet Paprika, Honey, Turmeric, and Ground Nutmeg.

Lots of Spices, Lots of Flavor

Roast all your ingredients in a 400’F oven.

After about 20 min. remove from the oven and mix all the ingredients well.

Add water as needed to prevent the vegetables from burning.

Continue to cook the vegetables until they are tender, being sure to mix and adding water as needed.

Note:  Don’t add so much water that the vegetables become soggy.

I removed the vegetable tray a few times, adding water and stirring, then placing back into the oven.

The total cooking time was probably about an hour.  It takes a while for them to cook down.  Just be sure to remove them from the oven about every 15-20 minutes until they are finally done.


While the vegetables are roasting, place the chicken stock into a large pot and heat to medium heat.

 Here you can see the vegetables are nicely cooked and not soggy at all.

They are now done!

A reflection of us, Nice Julie!


Add your Coconut Water to the pot.

Add the Sea Salt to taste

Here I am using Saffron from Iran.  It’s very expensive and supposedly some of the best in the world.

Use as little or as much as you like!

Be careful though, as it does have a strong flavor.


Blend your roasted vegetables to a fine grind.  You may have to add some chicken stock to make it blend.

Pour the blended vegetables into the pot.

Here, I added coconut water to help blend the vegetable mixture.

Blending, Blending, and Blending…

Add more seasoning to taste.

After tasting the soup I felt it needed more Cinnamon and Ginger so I just added about a 1/2 t. of each.

NOW the Soup is Ready!

This Merlot Cheese is really nice and added a depth of flavor to the soup.

The Soup is Ready and in Need of Toppings.


Roasted Pumpkin Seeds


2 Cups Fresh Pumpkin Seeds

2 Tbsp Olive Oil

1 tsp. Lawry’s Season Salt

1 tsp. Sweet Hungarian Paprika

Freshly Ground Pepper to taste

Place the pumpkin seeds and olive oil into a zip lock bag and add your seasonings.

Close the bag and mix the ingredients well.

Place the seasoned pumpkin seeds onto a large sheet pan.

Add more seasoning if necessary, and roast the seeds in a 400’F oven for 20 min. or until slightly brown and crisp.

After 10 min. of cooking, stir the seeds to promote even cooking.

You can add some of the freshly roasted seeds to your soup.


Here we added the husked pumpkin seeds and some Fusilloni Pasta.

Cook the pasta as prescribed on the package in a pot of boiling water.

Simply add as much of the pasta as you would like to your soup.



Just Another Way to Eat Your Soup