BUTTERNUT SQUASH SOUP

Fall Fall Fall. This is the season to warm up, tune up and stay up. I love fall because my body, skin and goodies get to relax. Here is a recipe that is sure to warm up your soul! Have a great weekend!

Ingredients:

1/2 pound fresh mushrooms, sliced 1/2 cup onions, chopped 2 tablespoons butter 2 tablespoons flour 1 tablespoon curry powder 3 cups chicken stock 1 (16 ounce) can pumpkin 1 tablespoon honey dash of nutmeg salt and pepper, to taste 1 cup heavy cream (or half & half)

Preparation:

Sauté mushrooms and onions in butter. Add flour and curry powder and stir until bubbly. Gradually add the stock; stir until mixed. Bring to a simmer. Reduce heat, add pumpkin, honey, and other seasonings. Stir while cooking, approximately 15 minutes. Add cream and heat through without boiling. Top with a dollop of sour cream if desired. And sprinkle some pumpkin seeds.  Drizzle some hot sauce if you want it spicy. Enjoy!

Quinoa Pumpkin Cookies

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the dry ingredients:

1 cup Ancient Harvest Quinoa Flakes
1 cup sorghum flour or brown rice flour
1/4 cup millet flour
1 tablespoon tapioca starch or potato starch (not potato flour)
1 teaspoon xanthan gum
1/2 teaspoon fine sea salt
1 teaspoon baking soda
1 1/4 cups organic light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

Add in:

1/2 cup Organic Coconut Oil or Spectrum Organic Shortening

Combine until the mixture is a bit crumbly and sandy.

Add in:

1 cup canned pumpkin
1 tablespoon bourbon vanilla extract
1 tablespoon pure maple syrup
1/4 teaspoon lemon juice

Beat to combine.

Note: I did not need to do this, but-- if the dough is too stiff to handle, add your favorite non-dairy milk, one tablespoon at a time and just enough make a sticky gooey dough.

Stir in:

1 cup dairy-free dark chocolate chips
1/2 cup raisins or currants

Option to add in, if you like:

1/2 cup chopped nuts such as pecans or walnuts

Using a soup spoon drop the dough by spoonfuls onto the parchment paper. The dough is sticky, so use moist fingers to help round out and mound the dough; don't flatten them, just shape them a bit.

Bake in the center of a preheated oven till golden and firm.

Cool the cookies on a wire rack.

Drizzle with my Maple Nutmeg Icing- recipe is here.

These cookies were fabulous slightly warm from the oven. The outside of the cookie gets a little bit crisp as it cools and the inside stays tender and slightly chewy.

We wrapped and froze extras. They are delicious warmed slightly in the microwave.

Makes 22-24 medium cookies.

Enjoy!