pumpkin + sweet pepper.


When it comes to study-snacking my impulse is to reach for peanut butter + Oreos and popcorn, guilty foods at their worst. Here are two takes on a flavour combination that’s comforting, delicious and also (gasp) actual brain food.


Pumpkin is rich-tasting and loaded with nutrients, and sweet bell peppers, cilantro, garlic and ginger give this soup a warm, toasty kick. An added bonus is that soups (especially veggie-based ones like this), freeze and reheat wonderfully, so you can make a big batch and then warm it up while you’re too busy to cook – ideal for studying.

-2 cups chicken (or veggie) stock
-1 onion, diced
-1 red pepper, diced (for a smoother soup with a toastier flavour roast your red peppers first)
-cilantro purée
– 2 cloves of garlic, finely chopped
-2 tsp of fresh ginger, finely chopped
-1 1/2 cups pumpkin purée

1. Sauté the onion and peppers over medium heat until the onion becomes soft and translucent. ** If you’re using roasted peppers, simply add then after the onions have been sautéed.**
2. Stir in  cilantro, garlic and ginger.
3. Pour the stock over the mixture and stir gently.
4. Stir in the pumpkin purée and cook until the mixture thickens (about 5 minutes).
5. Use an immersion blender to smooth out your soup. **Alternatively a blender of magic bullet will work in a pinch, although this will be a little messier.**
6. Be sure to allow the soup to fully cool before freezing it.


These risotto croquettes are a great way to use up leftovers of this delicious dish (which really isn’t meant for microwaving). They’re crispy on the outside but creamy on the inside: totally decadent texture.

-Start with this lovely recipe for pumpkin risotto from A Beautiful Mess.
-1/4 cup panko bread crumbs (this can vary based on how much you have in the way of leftovers
-optional: your favourite flavoured olive oil

1. Heat oven to 425°F.
2. Work with your leftovers while they’re cold. Roll the risotto in your hands into 2-3 inch balls.
3. Coat your balls in panko crumbs and line them on a greased baking sheet.
4. Drizzle the balls with your favourite olive oil to make them extra crispy.
5. Bake for 10 minutes, or until they turn golden brown on top.

As Canadian universities head into finals, comfort foods are sorely needed.
Good luck! xx


2 thoughts on “pumpkin + sweet pepper.

  1. Pingback: soup’s up. | thecherriesontop

  2. Pingback: pump(kin) up your hummus. | thecherriesontop

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