Hearty fall recipes from Shawn Johnson East’s original article

Celebrate fall with healthy harvest recipes filled with root vegetables and earthy seasonings. From pumpkin soup to savory stew, these dishes were made to warm the soul.

Pumpkin & Turnip Soup — 1 hour 15 minutes

  • 6 cups chicken stock
  • 1½ teaspoons salt
  • 4 cups pumpkin purée
  • 2 turnips
  • 1 teaspoon chopped parsley
  • 1 cup chopped onion
  • ½ teaspoon fresh thyme
  • 1 minced garlic clove
  • ½ cup coconut milk
  • 5 black peppercorns
  1. Heat everything except the coconut milk and parsley in a large pot. Bring to a boil, reduce the heat and simmer uncovered for 30 minutes.
  2. Purée the soup in small batches or with an immersion blender.
  3. Return to the pot, simmer uncovered for another 30 minutes and stir in coconut milk. Serve topped with parsley.

Yummy Beef Stew — 2 hours 20 minutes

  • 2 pounds cubed stew beef
  • 3 tablespoons vegetable oil
  • 4 low-sodium beef bouillon cubes
  • 4 cups water
  • 1 teaspoon each dried rosemary and parsley
  • ½ teaspoon black pepper
  • 3 cubed potatoes
  • 4 sliced carrots
  • 4 sliced celery stalks
  • 1 chopped onion
  • 2 teaspoons cornstarch mixed with 2 teaspoons cold water
  1. Brown the beef in oil. Add dissolved bouillon, rosemary, parsley and pepper. Bring to a boil, cover and simmer for one hour.
  2. Add potatoes, carrots, celery and onion. Stir in the cornstarch mixture, cover and simmer one more hour.

Curry Cauliflower Soup — 1 hour 10 minutes

  • 6 chopped carrots
  • ½ head chopped cauliflower
  • 1½ teaspoons olive oil
  • 2 chopped garlic cloves
  • 1 teaspoon each salt and pepper
  • 3 cups vegetable broth
  • 1 tablespoon curry powder
  • 1 cup coconut milk
  • Juice of ½ lime
  1. Heat oven to 400°F. Toss carrots and cauliflower with oil, garlic, salt and pepper.
  2. Roast 20 minutes, stir, then roast about 25 minutes more.
  3. Boil the broth with curry powder, add vegetables and cook until soft. Blend smooth, stir in coconut milk and lime, and warm through.

Golden Corn Stew — 2½ hours

  • 3 pounds ground beef
  • 2 diced onions
  • 2 tablespoons chili powder
  • 6 diced potatoes
  • 1 pound diced carrots
  • 3 cups white hominy
  • Three 8-ounce cans chopped whole tomatoes with liquid
  • Two 4-ounce cans green chiles with juice
  • 3 cups beef broth
  • ½ teaspoon each salt and pepper
  1. Brown beef in a large pot. Add onions and cook until soft, then stir in chili powder.
  2. Add potatoes, carrots, hominy, tomatoes, chiles and broth. Season and simmer about two hours, until the vegetables are tender.