Great Day Kitchen, 10/4/18 - Cooking with Pumpkin

    Tawnie Kroll making Fall Pistachio Pumpkin Soup in the Great Day Kitchen

    Tawnie Kroll, Registered Dietitian from, visited the Great Day Kitchen to show us some healthy dishes.

    Click here to follow Tawnie on Facebook.

    Fall Pistachio Pumpkin Soup


    • 2 Russet potatoes
    • 1 small yellow onion diced
    • 3-4 cloves garlic minced
    • 3 Tbsp. unsalted butter
    • 1/3 cup unsalted shelled pistachios
    • 4 cups low-sodium chicken broth or vegetable broth
    • 1 can pumpkin puree 15 oz.
    • 1/4 cup sour cream
    • 1 tsp. nutmeg
    • 1/2 tsp. cardamom
    • 1/2 tsp. turmeric
    • pinch of paprika
    • salt and pepper to taste
    • parsley for garnish or green onions
    • additional pistachios for garnish


    • Wash a peel potatoes and cut into about 2 inch cubes. Bring the 4 cups of broth to boil and boil potato cubes until you can stick a fork thru them. About 10-15 minutes. Reserve broth from potatoes (you will need this for the soup!)
    • While potatoes cook, saute the butter, onions, and garlic in a small pan on medium heat, until onions become translucent.
    • In a food processor, blend together the pistachios first. Then, using a slotted spoon, place cooked potatoes in a food processor with the onion mixture. Caution: when mixing...the food processor will get hot, since contents are hot! Add in all additional ingredients (except the sour cream) and blend until smooth.
    • Transfer this into a soup pot on the stove and let it come to a boil. Bring down to a simmer and add in the sour cream. Adjust any seasonings if needed, or you may need to add water if you do not like the consistency.
    • Enjoy warm and top with parsley and pistachios!

    Pumpkin Chili


    • 1 tablespoon olive oil
    • 1 pound lean ground turkey
    • 1 white onion chopped
    • 1 14.5 oz. can diced tomatoes
    • 1 15 oz. can pumpkin
    • 1 15 oz. can chili beans
    • 1 15 oz. can pinto beans
    • 1 15 oz. can black beans
    • 3 Tbsp. brown sugar
    • 1 tablespoon pumpkin pie spice


    • Heat olive oil in a skillet over medium heat. Once oil is hot, add ground turkey and chopped onion. Continue to cook until ground turkey is crumbly and no longer pink, and then drain and discard any fat.
    • Transfer cooked turkey and onions to a slow cooker and stir in all remaining ingredients. Set crock pot to the low heat setting. Cover and cook for 3 hours.

    Pumpkin Spiced Baked Oatmeal

    Dry ingredients:

    • 3 cups old fashioned rolled oats
    • 1/2 cup brown sugar
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons pumpkin pie spice or ground cinnamon
    • 1/2 teaspoon salt
    • 1/3 cup dried cranberries

    Wet ingredients:

    • 2 eggs lightly beaten
    • 2 cups milk
    • 1 cup pumpkin puree
    • 1 teaspoon pure vanilla extract
    • 2 tablespoons melted butter or melted coconut oil


    • 2 tablespoons melted butter or coconut oil
    • 3/4 cup chopped pecans
    • 1/4 cup brown sugar
    • 1/2 teaspoon pumpkin pie spice or ground cinnamon


    • Preheat oven to 350F. Butter a 2 1/2 quart baking dish.
    • Combine all dry ingredients and place in the prepared baking dish.
    • Whisk the wet ingredients and pour over the oat mixture. Gently shake the baking dish back and forth from side to side to allow the wet mixture to get down into the oats.
    • In a separate bowl, combine all topping ingredients until the pecans are thoroughly coated in brown sugar. Scatter the topping mixture over the top of the oats.
    • Bake uncovered for about 35-40 minutes, until oats are tender and the mixture is set.
    • Serve immediately with a splash of milk, or cool, then cover and refrigerate to reheat later.

    Pumpkin Applesauce


    • 2 1/2 pounds apples, cored and chopped
    • 2 teaspoons ground cinnamon
    • juice of 1 lemon
    • 3/4 cup water
    • 1/2 cup pumpkin puree
    • 1 teaspoon vanilla


    • In a heavy bottomed pot over medium high heat, combine apples, cinnamon, lemon juice, and water. The liquid will not cover the apples. Bring to a boil, then lower the heat. Simmer the apples for 45 minutes to an hour, stirring occasionally, until apples are super soft.
    • Once apples are nice and tender, remove the pot from the heat. And now we split off into two groups of people. Chunky or Smooth!
    • Chunky: Add pumpkin puree and vanilla. Smash apples with a potato masher until you reach the desired chunky-ness.
    • Smooth: Carefully transfer apples and all liquid to food processor or blender. Add pumpkin puree and vanilla. Puree until desired consistency.
    • Serve applesauce room temperature or cold, straight from the fridge. Store applesauce in an airtight container, refrigerated, for up to 1 week. Or freeze up to 3 months.

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