Grit's Favorite Fall Eats: Pt. 2

Cool weather + wind gusts + another chance of showers = time for some soup. Here's a fantastic Thai spiced pumpkin variety, PLUS a recipe for parsnip fries (cause who doesn't like fries?!)

It's October. We got to wear light jackets to work today. And the sun hasn't peeked through those clouds all morning. 


All signs point to pumpkin soup, and the recipe below couldn't be more delicious. Serve it up with some baked parsnip fries as an app (or an afternoon snack, or dessert if you'd like), and you've got yourself a perfect fall feast. 


Photographs by Gayle Brookerstyling by Cynthia Grosecloseand recipes by Heather Garvin.



Thai Spiced Pumpkin Soup

(Serves 4)



2 cups cooked fresh pumpkin

1 ½ -2 cups low-sodium vegetable broth

1 tsp. freshly ground ginger

1/2 tsp. red Thai curry paste (or more to taste, optional)

1/4 cup unsweetened coconut milk

Salt and white pepper, to taste

1/4 cup pepitas (toasted pumpkin seeds), to garnish



Purée or mash the pumpkin pulp to remove lumps. Transfer to a medium pot, add 1 ½ cups of the broth, and heat over medium heat, stirring to combine.

Add the ginger and curry paste (if using), and simmer for 15 minutes. Stir in coconut milk (do not boil). If necessary, add water or additional broth until desired consistency is reached.

Season to taste with the salt and white pepper. Garnish with the toasted pumpkin seeds.


CHEF'S NOTE: If sugar or pie pumpkins are unavailable, you can substitute acorn or butternut squash in its place. Or, if cooking from your pantry, replace the fresh pumpkin with one 15 oz. can of 100 percent pure pumpkin (not pumpkin pie filling).


Nutrition Facts (per serving): 68 calories, 2g total fat (0g saturated fat), 0g cholesterol, 124mg sodium, 12g carbohydrates, 2g protein, 3g fiber, 2g sugar



Baked Parsnip Fries

(Serves 4)



2 lbs. parsnips, peeled, cut into 2-inch sticks of even thickness

1 ½ Tbsp. canola oil

1 Tbsp. chopped fresh rosemary

2 tsp. ground cumin

1/8 tsp. kosher salt

Freshly ground black pepper



Preheat oven to 450°F. Toss the parsnips with the oil, rosemary, salt, and pepper until well coated. Spread onto baking sheets in a single layer.

Bake for 20 to 25 minutes, turning parsnips halfway through baking, until fork-tender and lightly browned in spots.


Nutrition Facts (per serving): 228 calories, 6g total fat (2g saturated fat), 0mg cholesterol, 58mg sodium, 41g carbohydrates, 3g protein, 11g fiber, 11g sugar