Midday Fix: Alexandra Catalano makes pumpkin soup and cider

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Alexandra Catalano


To purchase a copy of Alexandra’s book:

From Beer Bongs to Broccoli: The College Kids Guide to Health and Wellness

Perfect Pumpkin Soup

1 organic pumpkin
2 cups of almond milk
1 Tbs of cinnamon
2 slices of ginger
1 sprig of fresh basil

Preheat the oven for 360 degrees. Cut the pumpkin in half right down the middle. Scoop out the seeds and the pulp! Then place the pumpkin halves on a small baking sheet face down. Cook for 1 hour or until soft. After the pumpkin has been cooked in the oven and is soft take out of the oven and let cool for 15 minutes. Then once it has cooled, scoop out the soft pulp and place in a blender. Add the fresh almond milk, basil, and ginger and blend till creamy.  Serve in miniature pumpkins and garnish with cinnamon sticks and basil leaves.


3 organic apples
2 cinnamon sticks
1/4 cup of cloves
1/2 tsp of raw local honey
1/2 tsp of vanilla bean extract
1 small slice of fresh ginger
3 cups of filtered water

After washing apples thoroughly, peel the skin off all the apples. (You can eat the skin while you do it as a snack. The skin in apples are rich in fiber.) Then cut the apples into nice big pieces. Then place apples in a large pot with 3 cups of water. Place the heat on very low and let simmer. Add cinnamon, cloves, ginger, honey, vanilla extract. Let simmer on low for 2 hours until apples are soft. Then get an extra bowl and mesh strainer. Take apples out of the pot and put into mesh strainer. Mash the apples down and let the cider come out of the apples, through the strainer and into the bowl.


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