Cinnamon Pumpkin Bites


The kids have been sick with summer colds over the last couple of weeks. I struggle when they are so busy snotting and coughing all over me that I generally just don’t fight it.  Except this time! Bwhahahaha (evil laugh) This time instead of me getting sick a week later I armed myself with the most delicious liquid put on this earth… bone broth (cue angels singing, clouds parting and the sun shining down on a slow cooker full of broth). I have bone broth daily now. Yes I’m coming a bit late to the party for the broth show, but my word has it been awesome. I used organic beef soup bones and a simple recipe that requires you to roast at a very high temperature for a short amount of time before putting in the slow cooker for 12 hours. I have almost finished drinking my first batch and I do believe it will become part of my weekly cookup/prep plan. Try it.

Anyhoo. I also love simple things and this recipe is super easy and tasty for everyone. My kids love these by themselves or on the side of their meal. Although when they are sick the dog gets to eat most of them off the floor or as they are being thrown at him in a flu hazed tantrum…


  • 1/2 a large or 1 small to medium butternut pumpkin. Peeled and diced into even-ish cubes
  • 1 tablespoon of cinnamon
  • 1 tablespoon of garlic granules
  • Approx 2-3 tablespoons of Coconut Oil or  Extra Virgin Olive Oil
  • Sea Salt for seasoning.

What to do

  • Preheat your oven to 180 degrees celsius
  • Peel and cut your pumpkin and spread out on to an oven tray.
  • Drizzle with chosen oil.
  • Then sprinkle with cinnamon and season with salt and garlic granules.
  • Mix together with hands and make sure all pumpkin is covered.
  • Place in the preheated oven to bake for roughly 30-40 minutes or until golden brown around the edges.
  • Once baked serve by themselves or add to a salad.

These are great to munch on during a movie or add to a warm salad. I think they are perfect for adding a bit of colour and flavour to a meal!



Maple Roasted Pumpkin Soup

I’ve never been to Canada but I only hope that everything you eat in Canada is cooked in maple, drizzled in maple or tastes like maple… Clearly I’ve never been to Canada, but I reckon that’s what the food would be like.

My mum does an awesome pumpkin soup and I love it mostly because it taste good but also because she makes it so thick and creamy! So in honor of my mum’s pumpkin soup this recipe makes a thick soup. Obviously if you like a more liquidy soup you can add more liquid.

With the ingredients you can use as much or as little as you like to make your batch of soup. This also stores well in the freezer.


• 1/2 kent pumpkin
• 2 sweet potatoes
• Garlic granules/powder
• Sea salt
• Olive Oil
• Maple Syrup
• 1 cup chicken stock

Getting Your Soup On
• Pre-heat your oven to 180 degrees Celsius.
• Peel and chop your pumpkin and sweet potato and place in a bowl.
• Drizzle with olive oil, maple syrup and season with garlic granules and sea salt.
• Mix well so that pumpkin and sweet potato are well coated.
• Spread out into a roasting tray or baking sheet and place in the oven. Roast for 30 minutes or until soft.
• Once roasted let cool for 10 minutes and place in a blender.
• Add chicken stock and blend. Depending on how thick you like soup you may need to add more or less than 1 cup of stock.
• Blend well.
• Season to taste.

Serving Suggestion
bake some bacon in the oven and crumble over the soup and sprinkle with chopped parsley