Pumpkin Pie Vegetable Soup

Pumpkin Soup 1

The local grocery stores in Richmond and across the country currently feature a healthy array of squash and pumpkins in myriad shapes, sizes and colors.   What inspiration for the healthy chef!  This month, we are focusing in on different kinds of squash and the recipes that we think complement them best, allowing our readers (and cook-along-at-home-ers)  to enjoy the taste and color of the fall season.   This week enjoy a pumpkin variety that is usually used in pie, but turns out to be delightful in a savory and spicy soup.

Pumpkin is full of nutrients including potassium pantothenic acid, magnesium, vitamin C and Vitamin E; and let’s not forget fiber!

 

Ingredients:
2 cups broccoli chopped
2 cups cauliflower chopped
1 onion chopped
3 cloves of garlic chopped
3 zucchini chopped
1 pumpkin baked, peeled and half of it cubed and the other half will be pureed
chicken stock (I used Trader Joe’s 32 oz. carton organic chicken stock) or you can use it from scratch
1 teaspoon dried jalepeno (I use Penzey’s spices)
1 teaspoon oregano
Smoked salt to taste
Pepper to taste
Pumpkin seeds (I used the pumpkin seeds in the pumpkin)  or store bought

Directions:
Head of time, prepare pumpkin seeds by spreading them out on a pan and allowing them to completely dry.  Add coconut oil to a saute pan and place over medium heat.  Add pumpkin seeds and allow to toast.

Add olive oil to a soup pan and place over medium heat.  Add broccoli, cauliflower, onion, garlic and zucchini to the olive oil and continue to cook until soft.  Add the chicken stock.

In a blender add 1/2 of the pumpkin and the vegetables along with the stock and puree. (I leave some of the vegetables in the soup pan to add texture).

Add the cubed pumpkin and season with dried jalapeño.

Top the soup with the pumpkin seeds and if dairy is okay for your diet add a dollop of greek yogurt or use coconut cream.

Enjoy!

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Quick Chicken Swiss Chard Quesadilla

Here’s a delicious twist on the leftover.  We all know what it’s like to have leftover chicken and think, I really am not in the mood for chicken salad or chicken sandwich or anything else that involves cold chicken.  Tina prepares hormone-free chicken for dinner often, as it less fatty than red meat while maintaining a good amount of protein, and that invites the opportunity to invent leftover recipes!  This quesadilla is a quick recipe that takes no more than ten minutes, and is definitely a family favorite.  (Who doesn’t love a crispy, cheesy, tasty quesadilla?!)

Ingredients:
1/4 red onion
1 tablespoon chopped garlic
2 teaspoons olive oil
2 cups chopped swiss chard
2 oz. of leftover roasted chicken
1/4 cup grated organic cheese
1 rice, whole wheat, or sprouted tortilla

chix quesa 2

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Directions:
Add olive oil to a pan and turn heat on medium heat. Add onion and garlic and saute until toasted.

chix quesa 1

 

Add swiss chard and saute until wilted.

Add tortilla to a pan that has been sprayed with olive oil. Layer tortilla starting with chicken, then swiss chard and onion sauté then top with organic grated cheese.

chix quesa 4

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Turn heat on medium and allow the tortilla to begin to heat. Fold half of the tortilla over the chicken mixture and let brown on the bottom. Flip the quesidilla over and allow to brown until crispy on the other side.

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Enjoy this quick summer dinner!