Fall recipes
Foods for fall: two delicious recipes to honor the approaching season
Ruby Sarrow '25
Assistant Podcast Coordinator
After the brutal heat So-Cal experienced in the beginning of September, most of us are ready for autumn. Now is prime-time for all things cozy, pumpkin and Halloween, so get excited! These dishes are sure to set the mood for fall and satisfy those cravings for warmth and spice.
This pumpkin tomato soup, paired with grilled cheese, is the perfect transitory meal to shift our taste buds for fall. It combines summer’s seasonal tomatoes for a heartier soup with notes of pumpkin. The comfort of a toasty grilled cheese marries with the soup for a homey lunch you can keep coming back to.
In a large saucepan over medium heat, sauté ¼ of an onion, diced and 1 Tsp minced garlic in 1 Tb of olive oil for 5 minutes.
Add in ¼ cup tomato paste, 3 cups vegetable broth, a 15 oz. can of pumpkin purée and ⅓ cup of parmesan cheese.
Bring to a boil, then let simmer for 10 minutes. Stir occasionally.
Add 2 Tb heavy cream and ¼ cup Greek yogurt. Mix through, then let simmer for another 5 minutes.
Optional: blend soup for a smoother texture.
While the soup simmers, prepare the grilled cheese.
Thinly slice 8 oz of cheddar and 8 oz of gouda. Spread mayonnaise on one side of 6-8 slices of bread.
Add olive oil to a separate pan on medium heat. Add bread, mayo side down, with cheese on top and second slice of bread. Cook on both sides until bread is toasted and cheese is melted.
Pumpkin tomato soup with grilled cheese
Apple cinnamon pancakes presented beautifully in dishes
On a different note, these apple cinnamon pancakes can satisfy any sweet craving and make for a perfect Sunday breakfast in the comfort of your own home.
Whisk together ¾ cup milk and 1 ½ Tb vinegar, allowing to rest for 5 min.
Separately, whisk 1 cup flour, 3 Tb sugar, 1 ½ Tsp cinnamon, 1 Tsp baking powder, ½ Tsp. baking soda and ½ Tsp salt in a large bowl.
Whisk 1 egg and 2 Tb oil into the milk mixture. Add wet ingredients to dry ingredients, and stir until combined.
Heat a skillet on medium. Add butter to the skillet, and begin pouring batter.
Cook each pancake until golden brown (around 1-2 minutes on each side).
Add 2 Tb butter, 2 apples (peeled, cored, and diced) and ½ Tsp cinnamon to a saucepan. Stir on medium heat for 3-5 minutes until apples are tender. Stir in ⅓ cup maple syrup, and serve over the pancakes.
Now, a final shout-out to Louisville Royal Becca Siebold ‘25. This fall, Becca is baking a twist on her beloved banana bread recipe – by substituting eggs in her recipe for pumpkin purée, and enhancing the flavor with cinnamon and nutmeg. Becca’s pumpkin bread is a must-try. For any Royals interested in trying Becca’s pumpkin bread, you can find her around campus or contact her through her Louisville email to buy a loaf for $8.
Becca Siebold ‘25 showcasing her banana bread