A Guide To Fall Cooking Without Pumpkin

Finally the time for sweaters and soups is here… fall! The best time of the year (in my opinion) is a time filled with fun movies, delicious fall treats, and some amazing autumn dishes. However, there is such an emphasis on pumpkin that so many other fall foods do not get the recognition they deserve! So, here are two of my personal favorite fall recipes that are simple, tasty, and still achieve that “fall vibe” without having to add pumpkin spice. So, get ready for some amazing fall cooking!

Creamy Wild Rice and Mushroom Soup

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesTotal time: 40 minutesServings:5 servings

Ingredients

• 1 chopped yellow onion
• 4 chopped stalks celery
• 4 chopped carrots
• 2 minced cloves garlic
• 10 sliced mushrooms your choosing I did portobello
• 1-2 cups Wild Rice
• 6 cups chicken or veggie broth
• 1 cup or a can coconut milk
• 2 bay leaves
• Dash cinnamon
• Dash nutmeg
• Olive oil
• Salt and pepper to taste
• Rosemary for plating and for taste!!

Instructions

1. Chop up all the veggies

2. In a large pot on medium heat, add olive oil, your celery, carrots, and onion and let it simmer and sweat down for about 5 minutes

   Add garlic and let sit for about 2 minutes

3. Then add 6 cups of broth, cinnamon, bay leaves, nutmeg, salt and pepper and leave alone and cover for about 5 minutes

4. Then add your wild rice, coconut milk, and mushrooms, keep soup on simmer cover and leave for about 15-20 minutes (stir occasionally if needed)

5. Serve up in a bowl and enjoy!!

This recipe tasted so good and smelt amazing, I had leftovers for a couple of days and it even tasted great reheated. Although the ingredients may not be big “fan favorites”, they are still super delicious and really emphasize that warm cozy feel. 

Roasted Nutmeg Chicken and Vegetables

Difficulty:BeginnerPrep time: 5 minutesCook time: minutesTotal time: 5 minutesServings:3 servings

Ingredients

• 1 pack skin-off chicken breasts
• 1 bag golden yellow potatoes
• 1 pack baby carrots
• salt pepper
• dash nutmeg
• rosemary
• olive oil

Instructions

1. Preheat oven to 425

2. Half about 15-20 small golden potatoes

   Half about 15 carrots

3. On a baking sheet add your veggies and heavy amounts of olive oil, salt, pepper and rosemary

   On another baking sheet or glass dish add your raw chicken and coat in olive oil, nutmeg (don’t be shy!) salt and pepper

4. Put both in oven and cook for about 15-20 minutes or when the chicken reaches 165 F internally

5. Take out of oven and let rest for about 5 minutes and serve with some rosemary garnish!

Fall cooking does not have to be intimidating or complex, it can be easy and simple like these recipes! These recipes are great for a warm, satisfying home-cooked meal that really elevates your fall cooking. When the temperature gets below 80, all I want is to encapsulate that fall feeling by having good food. Even though pumpkin meals can totally satisfy this craving, switching it up with other autumn vegetables and spices are equally as good and deserve the spotlight too! Happy cooking! 

• < 5 Ingredients
• 30 Minutes
• Dinner
• Savoury