Foods of the fall season help to build immunity for the coming winter, strengthen our digestive and respiratory systems, and help nourish the skin after summer’s extremes. My recommendation is to eat locally as much as possible by shopping at local farmer’s markets, CSAs, and directly from farm stands if possible. What is grown locally reflects seasonal changes. If it’s in your budget, buy organic. Remember, when buying direct from small farmers at markets or at the farm they may grow organically but not have the means to pay for certification. Most farmers are more than happy to chat with you about their farming methods and give you tips on how to prepare produce you are unfamiliar with. 

The recipes I have chosen for this Autumn Eats series all feature foods that are widely available from farmers’ markets and small grocers as well as the big ones. If you don’t have one ingredient or can’t get it easily, skip it. Each dish is full of healthy fiber, as well as herbs high in antioxidants, vitamins, and minerals to boost digestion and increase immunity. Most recipes serve 4-6 and store easily in the fridge or freezer for another day. They are pretty easy to put together and create a foundation for you to get creative with your local, seasonal fall harvests. Try them out and let me know what you think in the comments!

Thai Pumpkin Curry Soup Recipe

Pumpkins are the darlings of the fall and more heirloom varieties are available every year. They are full of vitamins and rich in antioxidants. Garlic and onions are excellent for immunity and cilantro helps with digestion. This soup can be a meal itself or go well with the salad or entree. 

Ingredients 

• 3 tbsp of coconut oil
• 1 large white onion, peeled and chopped
• 3 cloves garlic, peeled and chopped
• 1 tablespoon grated ginger
• 1 stalk lemongrass, bruised with the back of a knife and cut into 4-inch pieces
• 3 tbsp Thai red curry paste
• 2 cups low-sodium vegetable broth
• 1 small pumpkin or kabocha squash, peeled, seeded, and chopped
• 2 cans of coconut milk, full fat
• Kosher or sea salt
• Black pepper
• 2-3 tbsp of lime juice
• ½ cup freshly chopped cilantro

Directions 

1. In a large pot, heat the oil over high heat. Add the onion and turn heat down to medium-high. Stir onions until golden, about 5 minutes. 
2. Add the garlic, ginger, lemongrass, and curry paste and cook for 3 minutes. 
3. Add the pumpkin chunks and broth, and bring to a boil. 
4. Reduce the heat to low and simmer for 20-30 minutes until pumpkin is soft. 
5. Stir in the coconut milk and lime juice and let cool for 10 minutes.
6. Add salt and pepper to taste. 
7. Blend in small batches in a strong blender or use a hand blender. 
8. Top with fresh cilantro and serve with rice.