Roasted Pumpkin Soup

Prep Time: 20 min | Cook Time: 75 min | Serves: 6-8


4 pounds whole pumpkins and winter squash, a mix such as Sugar, Kabocha, Delicata and Acorn (about 2 to 3 small or medium)

3 tablespoons olive oil

Kosher or Sea salt, freshly ground pepper

2 tablespoons unsalted butter

1 medium onion, finely sliced (about 1 cup)

¼ teaspoon ground cinnamon, optional

¼ teaspoon ground nutmeg, optional

4 cups homemade or low-sodium canned chicken broth

2 tablespoons maple syrup or Agave

3-4 tablespoons of Croumbles (Garlic or Caesar)


Adjust oven rack to lower-middle position. Heat oven to 350 degrees. Split the pumpkins and/or squash through the stem and use a large spoon to scoop out and discard the seeds. Transfer to a foil-lined, rimmed baking sheet, cut side up. Rub all over with olive oil (2 tablespoons olive oil); season with salt and pepper. Roast until the flesh is completely tender and shows no resistance when a sharp knife is inserted into it, about 1 hour. Let cool.

Meanwhile, melt the butter in a Dutch oven or soup pot over medium-high heat. Add onion and cook, stirring frequently, until softened but not browned, about 4 minutes. Add cinnamon and nutmeg, if using; stir until fragrant, about 30 seconds. Add chicken stock.

Using a large spoon, carefully scoop out roasted pumpkin flesh; transfer it to the pot. Add enough water or more chicken broth to barely cover the pumpkin; bring to a simmer.

Working in batches, transfer mixture to a blender and blend, starting on low and increasing to high speed, until completely smooth, about 1 minute, adding additional stock or water if necessary to thin to desired consistency. Pass through a fine-mesh sieve into a clean pot and reheat gently.

Stir in maple syrup or Agave and season to taste with salt and pepper. Serve and sprinkle your favorite Croumbles.

 Lobster Bisque

Prep Time: 10 min | Cook Time: 30 min | Serves: 4


1/2 pound cooked lump lobster meat

3 tablespoons butter

1/4 cup chopped fresh mushrooms

2 tablespoons chopped onion

2 tablespoons chopped celery

2 tablespoons chopped carrot

1 (14.5 ounce) can chicken broth

1/8 teaspoon salt

1/8 teaspoon cayenne pepper

1 1/2 cups half-and-half

1/2 cup dry white wine

1 – 2 TBSP of Tomato Basil or Garlic Croumbles per bowl

2 TBSP of chopped Green Onions


Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.

Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.

Serve Bisque into bowl, top with Croumbles, and sprinkle chopped green onions over top.




Cajun Jambalaya

Prep Time: 15 min | Cook Time: 20 min | Serves: 6


1 pound andouille sausage, sliced

1 pound frozen cooked shrimp without tails

1 (28 ounce) can diced tomatoes with juice

1 large onion, chopped

1 large green bell pepper, chopped

1 cup chopped celery

1 cup chicken broth

2 teaspoons dried oregano

2 teaspoons dried parsley

2 teaspoons Cajun seasoning

1 teaspoon cayenne pepper

1/2 teaspoon dried thyme

1-2 tablespoons of Garlic or Caesar Croumbles 


In a slow cooker (crock pot), mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth.

Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during last 30 minutes of cook time.

Sprinkle Garlic or Caesar Croumbles over the soup and enjoy. 

Clam Chowder

Prep Time: 10 min | Cook Time: 20 min | Serves: 6


2 (6.5 oz.) cans chopped clams, drained

2 Strips of Bacon (Optional)

2 tablespoons vegetable oil

1 medium onion, finely chopped

2 Tbsp., plus 1 tsp. flour

1 (8 oz.) bottle clam juice

3 cups whole milk

1 large potato (12 oz.), peeled, cut into 1/2-inch pieces

Dash hot sauce


2 tablespoons minced fresh parsley

1 Tbsp Garlic or Caesar Croumbles per bowl (more if desired)


(Option) Combine bacon and oil in a large saucepan over medium heat. Cook, stirring often, until fat is drawn out of bacon, 4 minutes.

Without Bacon, add oil over medium heat then add onion and cook, stirring, until softened, 4 minutes.

Add flour and cook, stirring, for 2 minutes. Pour in clam juice and bring to a boil, stirring well.

Add milk, potato, clams, hot sauce and season with salt.

Increase heat to medium-high and bring to a boil.

Reduce heat and simmer until potatoes are fork-tender, approximately 10 to 12 minutes.

Ladle chowder into cups or bowls, sprinkle with parsley and top with Garlic or Caesar Croumbles.

 Broccoli Cheddar

Prep Time: 10 min | Cook Time: 0 | Serves: 6


1 (16-ounce) package broccoli florets

8 ounces light Cheddar cheese, cubed

1 cup chopped onion

2 garlic cloves, minced

3 cups fat-free, less-sodium chicken broth

2 1/2 cups 2% reduced-fat milk

1/3 cup all-purpose flour

1/4 teaspoon black pepper

1 TBSP of Tomato Basil Croumbles or Caesar Croumbles

Cooking spray


Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender.

Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended.

Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper.

Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Serve and top with  Tomato Basil or Caesar Croumbles.

Creamy Potato

Prep Time: 10 min | Cook Time: 25 min | Serves: 6


12 – 15 small red potatoes (about 2 inch in diameter), skin on, washed and quartered
1 medium onion, diced
3 cups non dairy milk (I used an unsweetened almond milk)
2 cups reduced sodium vegetable broth
5-6 cloves garlic, minced
1-2 tbsp extra virgin olive oil
1 tbsp Italian Seasoning  
¼ tsp to ½ tsp sea salt (to taste)
¼ tsp to ½ tsp fresh black pepper (to taste)


In a large soup pot add the oil and heat on high.  Add the onions, lower the heat to medium high and sauté until the onions are translucent.

Add the remaining ingredients, bring to a boil, then reduce to simmer for 20 minutes.

Remove from heat and use an immersion blender to puree the soup or transfer the soup to a food processor or blender to puree and transfer back to the pot.  Always use caution when blending hot food!

Serve immediately and sprinkle at least a tablespoon of either Garlic Croumbles or Tomato Basil Croumbles for each bowl and enjoy!

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