Happy First Day of October, maybe the best season of all! And with Fall comes comfort food and pumpkin everything so we have a few recipes that might inspire you for the season!
There’s no secret I love Paloemg’s recipes, and she’s been doing it so long, and so many cookbooks you will always find something new you will love! We have a chili, a soup and a sweets recipe to set you up for the week!
- 6 slices of bacon, cubed
- 2 garlic cloves, minced
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 pound grass-fed ground beef
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1/2 teaspoon cayenne pepper
- 1 (14 ounce) can of fire roasted tomatoes
- 1 (8 ounce) can of tomato sauce
- salt and pepper, to taste
- 1/4 cup of coconut cream
- 2 tablespoons Primal Kitchen Ranch Dressing
- Place bacon in the basin of your instant pot then press the saute button and cooking until bacon is crispy. Remove bacon and leave behind bacon fat (I left it all but you don’t have to, you could just leave behind 2 tablespoons in you prefer). Then add garlic cloves, onion, and peppers and saute for 5 minutes.
- Lastly, add all the rest of the ingredients and mix to combine. Cook for another 5 minutes then add the bacon back to the instant pot and mix to combine.
- Press the keep warm/cancel button then secure the lid, close off the pressure valve then press the Bean/Chili button. This will cook for 30 minutes. Once the chili is done cooking, you can let it naturally release or do a quick release then stir together.
- Mix together coconut cream and ranch dressing then plop a scoop on the chili and garnish with fresh cilantro.
I thought about making the next recipe with pumpkin puree to make it easier, but after reading the reviews I decided to roast the pumpkins while prepping everything else. The best part of both these recipes is you will make enough for lunches and dinners for the week, so prep away!
Mexican Pumpkin Soup
- 2 (2-3lbs) sugar pumpkins (also called pie pumpkins) – 6 cups roasted pumpkin
- 2 tablespoons melted ghee
- 32 ounces beef or chicken bone broth
- 1 pound chorizo
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 white onion, diced
- 3 garlic cloves, minced
- juice of 1/2 lime
- 1 teaspoon chili powder
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- cilantro, for garnish
- sliced green onions, for garnish
- Preheat oven to 400 degrees F. Line a baking sheet with foil. Cut the sugar pumpkins in half, remove the stem and spoon out the seeds. Brush the inside and outside with ghee and sprinkle with salt. Place the hollow side down on the baking sheet and place in the oven to bake for 40-45 minutes, until the skin is browned and the pumpkin is fork tender.
- While the pumpkins roast, place a large dutch oven over medium heat. Add chorizo and break into small pieces until browned and no pink remains. Use a slotted spoon to remove the chorizo and set aside, then add onions and peppers, sprinkle with a pinch of salt and cook for about 10-15 minutes, until peppers are browned and onions are translucent. Add garlic and cook for another 2 minutes. Remove with a slotted spoon and set aside with the chorizo.
When the pumpkin is done roasting, scoop the pumpkin away from the skin and add it to the dutch oven. Then add the bone broth along with lime and all the spices then use an immersion blender to blend the pumpkin until completely smooth. Taste to see if it needs any salt then let the soup come to a low boil for 10 minutes.
- Lastly, add the chorizo and peppers back to the soup and cook for another 5 minutes to heat the chorizo through.
- Top soup with cilantro and green onions before serving!
4-Ingredient Frosted Pumpkin Squares
- 1 package Simple Mills Pumpkin Muffin/Bread Mix
- 1 (8 ounce) container of almond milk cream cheese*, at room temperature
- 1/4 cup maple sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees. Grease an 8×8 glass baking dish and line with parchment paper.
- Make pumpkin mixture according to directions on the box. Pour mixture into the baking dish and spread out evenly. Bake for around 30 minutes or until a toothpick comes out clean from the middle of the cake.
- Once the pumpkin bread is in the oven, place the room temperature almond milk cream cheese in a stand mixer fitted with the flat beater attachment. Whip on high speed until fluffy, about 2 minutes, scraping down the sides every 30 seconds. Add the maple sugar and vanilla extract and beat for another 2 minutes, until combined. Place frosting in a closed container in the fridge to set until loaf is baked and completely cooled, then use an offset spatula to frost the cake before you slice up! Feel free to top it with a little pumpkin pie spice on the frosting and cutting into 16 slices!