Spicy Italian Pumpkin Harvest Soup

If you love pumpkin, and you love a dish with Heat, I am sure you will love this dish! 

Sometimes pictures are worth a thousand words, right? So I will not be writing up story to go along with this dish. :-)

Ingredients:

• 2 Tablespoons of butter
• 1 cup of chopped onion
• 1 15 ounce can of pumpkin (or you can use fresh pureed if you have it on hand)
• 2 medium potatoes, peeled and sliced ( your choice, I am sure that sweet potatoes would go well in this dish. we used yukon gold, however next time I will try this recipe with the sweet!)
• 4 cups of chicken broth ( fresh homemade)
• 1/2 cup of Organic Heavy whipping cream ( or your choice of dairy substitute)
• 1/2 teaspoon of Cayenne pepper
• salt/ and pepper
• 1 to 2 tablespoons of chopped dry parsley

Directions:

Melt butter in a french oven. Add onion and saute for a two minutes. Add Pumpkin, and potato, cream and chicken broth/ Bring to a boil, and then reduce heat. Cook until potatoes are soft. Add spices, and salt and pepper. Transfer into a bowl, and puree soup. 

Serve and enjoy!

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Winter Vegetables

Christmas is almost over, and we have successfully pulled off a gluten free Christmas that was mostly Paleo. Last year when we started the diet, this would have been an impossibility for us to successfully pull off. It seems easier this year, thanks to all the wonderful bloggers out there, who have contributed to expanding the world of Paleo diets. This Christmas instead of dreading the menu, and feeling it was hard to stay gluten free, I found myself looking forward to planing a menu that would be fun, and creative. And, yes, perhaps to many sweets…

This is a healthy dish that is hearty and goes beautifully with meat, particularly Prime Rib. 

Ingredients.

• 14 Thyme sprigs
• 2 large beets, one gold, one red beet (peeled and quartered)
• 3 carrots (peeled and quartered)
• 1 Parsnip (peeled and quartered)
• 2 turnips (peeled and quartered)
• 1/3 cup of Olive Oil
• 2 tablespoons of butter
• 1/2 teaspoon of Himalayan Salt
• pinch of pepper
• 4 garlic cloves (diced)
• 1 onion (sliced)
• 1 fennel Bulb, cored and diced

Preheat to 325.

In a casserole dish coat Olive oil on the bottom of the dish. Add all veggies and spices, and toss , coating olive oil on the vegetables. Feel free to add extra olive oil to drizzle on top, and cover with foil.  Bake for 

90 minutes.

For more flavor add Romano Cheese, and two tablespoons of butter.
Serve and enjoy.