COZY PUMPKIN SOUP WITH GARLIC-HERB CROUTONS
Makes approx. 2 litres (serves 2-4 people)

Ingredients:
2 Tbsp. butter or coconut oil, melted (or olive oil)
1 medium onion, minced
5 cloves garlic, peeled
1 Tbsp ginger root, grated
1 large baking pumpkin, butternut squash, or other winter squash (2 lbs)
1-2 apples, optional (or add a dash of honey)
4 – 6 cups water
2 tsp each dried thyme, oregano, sage, parsley, chives
1 tsp each curry, cumin, coriander, cinnamon powder, black pepper
1 tsp sea salt
1 TBSP apple cider vinegar

Method:
    1.  Preheat oven to 400°F.  Lightly oil a baking sheet and set aside.

1. Chop onions, peel garlic, chop pumpkin or squash into cubes, chop apple.  In a large bowl mix vegetables with the melted butter (or oil), plus herbs and spices, and sprinkle with a bit of salt and roast in the oven for about 30 minutes.
2. In a blender, puree roasted vegetables with water and apple cider vinegar.  Blend until smooth.  Add more salt or some miso paste to taste.   For a thicker soup use part coconut milk (or dairy) in place of the water.
3. Warm soup over medium heat, stirring constantly.  Serve topped with garlic croutons and a dash of yogurt.

GARLIC-HERB CROUTONS
Ingredients:
2 cups sourdough, cut into large cubes
1 TBSP olive oil
2 cloves garlic, finely minced or grated
1 tsp sea salt
1 tsp dried basil, thyme, sage or oregano
Method:

1. Preheat oven to 350 F.  
2. In a large bowl mix the bread cubes with olive oil, minced garlic, salt and herbs.  Toss well to combine.
3. Spread bread cube mixture on baking sheet and bake approx. 15-20 minutes until golden and crispy.  Serve immediately on the warm pumpkin soup.
   

Recipes adapted from My New Roots Cookbook.

MAYA’S PUMPKIN SPICE LATTE

We are fortunate to have a teen in our house who loves cooking, baking, food preserving, recipe experimentation, and making fancy drinks.  She is specializing in warm drinks made to order at breakfast, and makes incredible matchas, chai lattes, and what we call the “Seine River Fog”.  Since it is now pumpkin season, we asked Maya to share her Pumpkin Spice Latte for you to try at home.

INGREDIENTS (Makes 2 servings)
4 TBSP local pumpkin puree
2-3 TBSP local raw honey
2-3 tsp cinnamon powder
1 1/2 tsp ginger powder
1/12-2 cups milk of your choice (3% milk, or a barista type foams best)
1 cup organic locally-roasted coffee
local organic whipped cream, optional for on top

1) Mix all ingredients (except whipped cream) in a small saucepan using a whisk and stir until well combined.
2) Warm over medium heat, stirring constantly.  If you have a hand-held milk foamer then foam the mixture.  Otherwise use a whisk to foam.
3) Serve in two cups, sprinkle with more cinnamon.   Optional whipped cream!