Pumpkin Soup with Feta

Pumpkin Soup with Feta

Make use of those pumpkin patch leftovers and warm yourself up in this cooler weather with this recipe for delicious pumpkin soup!

Print recipe here!

Ingredients

– ½ small leek, sliced into thin rounds
– celery stalk, thinly sliced
– ⅛ celery root, cut into ½ inch cubes
– 1 large shallot, peeled and chopped
– 1 clove of garlic, peeled and minced
– 3 sprigs of thyme
– 1 qt water

3½ tsp salt
– 2 small pumpkins of about 1½ lbs each
– 3½ oz. (100 g) feta cheese
– Watercress for garnish

Instructions

Set the EGG for direct cooking at 350°F.

Put the cut vegetables, thyme sprigs, water, and salt in the Dutch oven then put it on the cooking grid. Place the pumpkins next to the Dutch oven and close the lid of the EGG. Roast the pumpkins for about 30 minutes while the vegetables are cooking. After 30 minutes, check the pumpkins and the vegetables in the Dutch oven to see if they’re soft. Continue to cook if they’re not soft yet.

Remove the pumpkins when cooked and leave to cool. Remove the Dutch oven from the EGG and remove the thyme. Peel the pumpkins, halve them, and scoop out the seeds. Cut the flesh into chunks and add them to the Dutch oven. Purée the mixture in a blender and pour through a sieve, then season to taste with salt and pepper.

Cut the feta into cubes and put them into different bowls (suggested: 8). Pour the soup in the bowls and garnish with the watercress.

Celebrate Halloween with a Big Green Egg Candy Cookie Cake!

Candy Cookie Cake

We’re getting ready for Halloween by making a cookie cake on the EGG with our favorite Halloween candy…and green icing!

Ingredients

  • 2-3 types of candy
  • 1 candy for topping
  • 24-36 ounces cookie dough (homemade or store bought)
  • Icing
  • Aluminum foil

Set EGG for indirect cooking at 350°F/177°C with a Baking Stone.

Cover Perforated Cooking Grid with aluminum foil and grease lightly.

If candy isn’t already bite-sized, chop it into bite-size pieces. Mix a little more than half the candy with the cookie dough in a big bowl.

Spread on Perforated Cooking Grid. Sprinkle the top with remaining candy.

Out of aluminum foil, make four spheres the size of grapes. Place these on the Baking Stone, then place the Perforated Cooking Grid on top of the foil.

Bake for approximately 25 minutes, or until cookie is golden brown.

Remove from EGG and let cool. Once cool, finish with your favorite icing and candy topping of choice. Of course, we used green icing!

Makes 1 cookie cake.

Remember to visit either location this month to be entered to win our in-store giveaway!
Drawings are the last day of each month. 

Stuff the Spa Season for Hope

This is a community effort to support the Community Food Bank of Southern Arizona, Toys for Tots, and Goodwill. We are collecting donations of clothing in Octoberfood in November, and toys in December!

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Remember to visit either location this month to be entered to win our in-store giveaway!
Drawings are the last day of each month.