Spicy Pumpkin Soup Recipe

Spicy Pumpkin and Avocado Soup Recipe

Pumpkin + Sausage + Avocado = Our New Fall Flavorite

The taste of fall. The warmth of Texas.

Thanks to a memorable Texas tasty trio of pumpkin, avocado and smoked sausage, this new fall flavor “flavorite” marries sweet and savory in a most delicious way.

Foodie Tips:

  Use your favorite smoked sausage in this soup – we found the more savory sausage, the merrier. We discovered this pecan smoked pepper jack sausage at HEB and we found it the perfect smokey complement to the bowl of orange.

  If you don’t have an immersion blender, no worries – you can transfer the soup in batches into a blender and purée away. We have a Cuisinart SmartStick Hand Blender that has brought quite a few years of good dishes.

  Love fall soups and stews? Visit this blog post for some of our absolute favorites! This one just made the cut!

Ingredients For Spicy Pumpkin and Avocado Soup
Ingredients: 

1 ½ Cups  |  Yellow Onion, Diced
2 Tablespoons  |  Avocado or Olive Oil
1 ½ Teaspoon  |  Kosher Salt
4  |  Garlic Cloves, Chopped
1-2 Tablespoons  |  Ground Cumin
30 Ounces  |  Pumpkin
6 Cups  |  Chicken Broth
Chipotle Peppers In Adobo Sauce2  |  Chipotle Peppers In Adobo Sauce
1 – 2 Tablespoons  |  Adobo Sauce
1 Tablespoon  |  More Avocado or Olive Oil
About 12 Ounces  |  Smoked Sausage, Cooked Then Sliced Or Chopped
1 Can  |  Black Beans
1 Teaspoon  |  Hot Paprika
To Garnish  |  Fresh Avocado, ½” Cubed
To Garnish  |  Italian Parsley Or Cilantro

Directions: 

1. In a medium-sized pot or Dutch oven, cook the onion, oil and salt over medium heat, covered, until the onions are translucent (about 5 minutes).

2. Add the garlic and cumin and cook 2 minutes. Whisk in the pumpkin and the chicken broth. Add the chipotle peppers and the adobo sauce. Bring to a simmer and stir here and there for about 10 minutes. While the soup is simmering …

How To Make Spicy Pumpkin and Avocado Soup

3. In medium-sized skillet over medium heat cook the sausage in 1 tablespoon of the remaining oil until there’s just little bit of char on the sides. Add the black beans and paprika and cook about 2 minutes then turn off heat and let rest.

4. Using your immersion blender, process the soup until it’s creamy and smooth. Transfer soup into serving bowls and top with some of the fresh avocado and garnish with your chosen green.

A perfect bowl to ring-in the best of fall!

Austin Realtor Joe Paul Reider





~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!

Spicy Pumpkin and Avocado Soup Recipe

Spicy Pumpkin and Avocado Soup Recipe

Home Style Austin Orzo Salad Recipe

Home Style Austin Orzo Salad
A Great-Tasting Orzo Salad

If you love orzo short-cut pasta as much as I do, you’ll want to try this Home Style Austin house favorite – you might find it becoming a regular side or main dish at your dinner table.

Foodie Tips:

  • You can make this salad ahead of time and let it chill in the refrigerator – perfect to take on-the-go for a picnic or to the office for lunchtime.
  • You can also serve it warm and introduce some protein to make it a main course meal; adding chicken or roasted rotisserie chicken makes this dish delicious!
  • If you’re shy with raw onion you can eliminate it or reduce it to ¼ cup.
  • I added goat cheese to lessen the intensity of the blue cheese flavor (sorry, blue cheese); if you prefer one cheese over the other you can go all the way and use ½ cup of your favorite cheese.
  • Don’t have – or can’t get – Trader Joe’s Artichoke Antipasto? You can substitute 2-4 ounces of marinated artichoke hearts.

Ingredients: 

½ Cup  |  Orzo Pasta (Prepared)
2 -3 Ounces  |  Trader Joe’s Artichoke Antipasto
1 Medium  |  Tomato, Chopped
½ Cup  |  Celery, Chopped
½ Cup |  Red Onion, Chopped
¼ Cup  |  Crumbled Goat Cheese
¼ Cup  |  Crumbled Blue Cheese
½ Cup |  Black Olives, Chopped
2 Tablespoons  |  Fresh Italian Flat Leaf Parsley, Chopped (Optional)
1 Tablespoon  |  Fresh Lemon Juice
½ Teaspoon  |  Dry Oregano
½ Teaspoon  |  Fresh Cracked Black Pepper

Directions: 

1. Prepare the orzo according to package directions, drain and chill in the refrigerator while you’re preparing the rest of the ingredients.

2. When the remaining ingredients are all ready stir them into the orzo and chill 1-2 hours.

Yields: 4-6 servings. Enjoy!

Love this recipe? We want to hear from you!

Austin Realtor Joe Paul Reider

 

 

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!

An Orzo Salad Recipe From Home Style Austin

 

Walnut Stuffed Mushrooms Recipe

Walnut Stuffed Mushrooms Recipe By Home Style Austin
We’re Nutty For These Shrooms

This stuffed mushrooms recipe was given to me by Christina – she’s my newest neighbor and fellow foodie fan. One bite of the teaser samples she brought and we knew we needed the recipe! Christina said she always makes these mushrooms in the fall – I think you’ll agree that the warm taste of toasted walnuts makes this a welcomed appetizer or side bite.

Last night I served my first batch at a “welcome to your new neighborhood” party I hosted for my clients in Lakeway and these were a big hit so I promised the partygoers I would post the recipe here at the Home Style Austin Blog. So, here goes:

Foodie Tips:

Home Style Austin  If you have any leftover mushroom mixture (below) it’s really good sprinkled on pasta tossed with brown butter, garlic and a few red pepper flakes.

Home Style Austin
  
For an easy trick to core the mushrooms, try using a grapefruit spoon (as shown).

Foodie Tip: Coring The Walnut Stuffed Mushrooms

Ingredients: 

30 – 35  |  Mushrooms (Baby Bella/Crimini).
1 ½  |  Sticks of Butter
2  |  Shallots
To Taste  |  Flat Leaf Parsley, Chopped
½ Cup  |  Walnuts, Toasted and Chopped
½ Block  |  Extra Sharp Cheddar Cheese, Grated
¼ Cup  |  Panko Breadcrumbs
¼ Cup  |  “Plain” Breadcrumbs
To Taste  |  Salt
To Taste  |  Fresh Cracked Pepper
To Taste  |  Herbs de Provence

What To Do:

0. Preheat oven to 350°F.

1. Carefully clean/brush the mushrooms, remove and finely chop the stems. Set aside.

2. In a pan, melt a little less than one stick of the butter. Roll the mushroom caps in butter and set them on a sheet tray lined with parchment paper.

Preparing The Walnut Stuffed Mushrooms

3. Finely chop the shallots and sauté them with the chopped shrooms in the remaining butter. When done remove the mixture from heat and stir-in the chopped parsley, toasted chopped walnuts, cheese, breadcrumbs and season to taste with the  salt, pepper and herbs de provence.

4. Grab a small handful of the mushroom filling and squeeze it into a ball and press it into the mushroom cap. Top the mushroom with more mixture, if desired. Repeat until all mushrooms are filled.

5. Bake the mushrooms at 350°F until soft, about 15 minutes.

Transfer to serving plate and serve warm.

Enjoy!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

Walnut Stuffed Mushrooms Ready To Serve

Avocado and Bacon Potato Salad Recipe

An Avocado Bacon and Potato Salad Recipe by Home Style AustinWhen I stumbled across this unique potato salad recipe that packs a lotta punch compliments of avocado and sour cream instead of hard boiled eggs and mayo, I knew I had to give it a whirl. It hails from the cookbook of my marketing director’s Mom and it has a taste as big as Texas.

This potato salad made its debut in my cucina on the 4th of July in 2011 and it has since visited many, many times. Your foodie friends will ask you to make it again and again so it makes any day a special day.

Food Tips: 

Home Style Austin Foodie Tip  The original recipe called for “regular ol’ parsley” for decoration but I prefer Italian Flat leaf as it’s less tickley on the tongue and can boast more flavor.

Home Style Austin Foodie Tip  You can cube (vs. slice) the tomatoes and avocados for the final garnish but either makes a dy-no-mite presentation. Remember that even with a lemon juice coating the avocado can brown after it has been sitting awhile … so dress the salad near the time you are going to present and consume it. Go fresh.

Ingredients:

3 Cups  |  Potatoes, Cooked Then Cubed
1 Cup  |  Sour Cream
½ Teaspoon  |  Salt
½ Teaspoon  |  Seasoned Pepper (a.k.a. Lawry’s Seasoned Salt with Black Pepper)
½ Teaspoon  |  Caraway Seed
1 Tablespoon + Some Extra  |  Lemon Juice
¼ Cup  |  Italian Flat Leaf Parsley Sprigs (chopped)
3  | Avocados (ripe, not hard)
¼ Cup  |  Chopped Onions
8 Slices  |  Hickory-Smoked Bacon (crisped and crumbled)
1  |  Large Tomato (diced)

What To Do:An Avocado Bacon and Potato Salad Recipe by Home Style Austin

1. Scrub then boil the potatoes in a medium-sized pot. Boil until tender, but not “mushy.” Set aside to cool.

2. Blend the sour cream with the salt, pepper, caraway seed and 1 tablespoon of the lemon juice. Set aside to marry.

3. Chop the parsley to yield ¼ cup; set aside.

4. Cut 2 of the avocados lengthwise into halves, removing the seed and skin.

5. Cube the avocado and gently combine it in a medium-sized salad bowl with the chopped parsley, potatoes, chopped onion, the sour cream mixture and ½ of the bacon.
An Avocado Bacon and Potato Salad Recipe by Home Style Austin

6. Arrange additional chopped parsley sprigs on the top of the salad, cover and chill.

7. To serve, prepare the remaining avocado by slicing lengthwise into halves. Remove the seed and skin and cut into slices. Slice the tomato.

8. Alternate the avocado and tomato slices on top of the potato salad and sprinkle with lemon juice and the remaining bacon.

Serves: One to Few. It’s that good. 

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

Avocado Bacon Potato Salad Recipe

An Avocado And Bacon Potato Salad Recipe By Home Style Austin

Egg In A Cup Recipe

egg-in-a-cup

When We Say “Cup,” Bacon Is Implied  :)

Ingredients:

8 Slices  |  Bacon
6   |  Cage Free Eggs
1 Cup  |  Cheddar Cheese
1 Tablespoon  |  Fresh Thyme, Chopped
1 Tablespoon  |  Fresh Parsley, Chopped
To Taste  |  Fresh Cracked Black Pepper

What To Do: 

0. Preheat oven to 400°F.

1. Cook the strips of bacon in a pan over medium heat until browned, but not crunchy-crispy. Transfer bacon to a plate topped with paper towels to drain and cool.

2. Spray 6 wells of a muffin tin with non stick cooking spray. Take a piece of bacon and wrap around the side of each muffin well. Cut the remaining two pieces of bacon into thirds and place each piece in the bottom of the muffin well to form the bottom of the bacon cup.

3. Crack one egg into each cup. Top each with a sprinkle of cheese, thyme, parsley and the black pepper.

4. Bake until set (about 10-12 minutes). If all goes well the egg will be slightly runny when you cut into it!

Yields: 6 Servings

Food Tips: 

Home Style Austin Foodie Tip  Use your choice(s) of cheese. I’m partial to cheddar, but pepper jack and goat cheese are favorites, too!
Home Style Austin Foodie Tip  Sweet and savory make great breakfast buddies for this dish ~ Serve with a side of fresh fruits (grapes, pineapple and melon). Nobody leaves hungry!

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

Joe’s Original Red Sauce Recipe

I Used My Favorite Red Sauce For This Valentine's Day Inspired Dish
Be Still My Heart

Try my family recipe that’s the perfect mash-up of Italy and Texas!

The sauce infuses an Italian red sauce with the tongue-tingling taste of Texas, compliments of our friend – the jalapeño. Bold and spicy, the sauce is a favorite, so it won’t last long. Put some in a Mason jar and share it with your new best friend for life. Make their tummy smile!

Ingredients:

1 Pound  |  Ground Chili Beef
1 Pound  |  Ground Hot Italian Sausage
3 Tablespoons  |  Extra Virgin Olive Oil
1 Palm Full  |  Fennel Seed
8 – 12 Cloves  |  Minced Garlic
2  |  Seeded and Chopped Fresno Chili Peppers or Red Bell Peppers or Italian Cherry Chili Peppers
2 Medium  |  Chopped White Onions
4 – 5 Medium  |  Chopped Jalapeños
1 Cup  |  Dry White Wine
4 Cans (28 Ounce Size)  |  San Marzano Style Tomatoes
To Taste  |  Gray Salt and Freshly Cracked Black Pepper
8 – 12 Sprigs  |  Finely Chopped Marjoram
¾ Cup  |  Finely Chopped Parsley
12 Leaves  |  Chopped Basil Leaves
Garnish  |  Parsley, Basil, Grated Parmigiano-Reggiano Cheese
Garnish  |  Garlic Texas Toast ~ This. Is. TEXAS!

What To Do:

1. Brown the meats together over a medium-high heat. Drain and put into an 8 quart stock pot.

2. In a sauté pan, heat the olive oil over a medium-high heat.

3. Add the fennel seed, garlic, chili pepper, onion and jalapeño and sauté for 5 minutes.

4. Transfer the vegetable mixture into the stock pot.

5. Add the wine and tomatoes, breaking up the tomatoes with a spoon.

6. Season the sauce with salt, pepper, marjoram, parsley and the basil.

7. Bring to a bubble, then reduce the heat to a low simmer and reduce the sauce for 30-45 minutes before serving.

Foodie Tips:

  • Fresno Chili Peppers may be a little hard to find at your local market. No worries! You can substitute them with Red Bell Peppers or Italian Cherry Chili Peppers.
  • Serve atop your favorite pasta, pizza, meatball, crostini or eggplant.
  • You can use this sauce as your secret ingredient in a mouth-watering, memorable lasagna.
  • You can omit the meat for a tasty meatless sauce … it’s just as flavorful!

This recipe will generously serve an Italian-sized family of up to 12, depending on how it’s served and how loose their clothing is.  :)

~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 This recipe was featured on our special 2014 Valentine’s Day Menu Board. Learn more!

Bottle Your Homemade Red Sauce - A Great Gift Idea By Home Style Austin

Joe's Original Red Sauce Recipe by Home Style Austin