DAA Daily

Food for Fall to Satisfy All

By Leila Nassar, Staff Reporter, The Pawprint

If you are wondering how to make this Fall more enjoyable, this list of recipes is for you! Every year, I find myself spending lots of time researching special fall themed recipes. So, I have finally constructed and tested a list of some essential recipes you should try out. Whether you have a sweet tooth or a knack for salty foods, this recipe guide has something for everyone. 

  1. Creamy Pumpkin Soup 

Who doesn’t love good old pumpkin soup? Here’s a recipe that’s very similar to the pumpkin soup you know and love, but even better! 


For the soup:

  • 3 tbsp. butter
  • 1 tbsp. olive oil, plus more for drizzling
  • 3 cloves of garlic, minced
  • 1 cup. chopped onion
  • 2 cups. pumpkin purée
  • 1 ½ cups. chicken broth or 1 ½ cups. water 
  • 1/2 cup. heavy cream or 1 ½ cups. milk (heavy cream for more creaminess)
  • Table salt
  • Freshly ground black pepper
  • Turmeric
  • Optional honey 
  • Parsley (to sprinkle on top)

For the croutons: 

  • 2 tbsp. mayonnaise
  • 1 tbsp. butter 
  • 4 slices white bread
  • 2 tsp. Italian seasoning


  1. Over medium heat, melt 1 tablespoon of butter and 1 tablespoon of oil to sauté the garlic and onions. 
  2. Add pumpkin, broth, choice of cream, and honey then add seasoning (salt, pepper, and turmeric). 
  3. Allow to simmer for 10 minutes. 
  4. Turn off the heat and melt the remaining butter (2 tablespoons), then cover with a lid.
  5. Mix the mayonnaise, butter, and Italian seasoning together. 
  6. Spread the mix onto the slices of bread, then cut the bread into smaller pieces (crouton shape).
  7. Place the bread on a preheated skillet and allow to cook until golden brown.
  8. Divide soup into bowls, drop croutons in and garnish with parsley.
  1. Chicken Stew


2 tbsp. butter

2 large carrots, peeled and sliced into coins

Kosher salt

Freshly ground black pepper

Onion powder

Garlic powder

3 cloves garlic, minced

1 tbsp. all-purpose flour

1 1/2 lb. chicken thighs

3 sprigs of fresh thyme

1 bay leaf

3/4 lb. baby potatoes, quartered

3 cup. chicken broth 

Freshly chopped parsley, for garnish


  1. Over medium heat, melt butter then add in the carrots and season with salt and pepper. 
  2. Cook until vegetables are tender, making sure to stir. Add in the garlic and cook for about ½ a minute.
  3. Add in the flour and mix, then add chicken, thyme, bay leaf, potatoes, and broth. Season with salt, pepper, garlic powder, and onion powder. 
  4. Bring the mixture to a simmer and cook it until the chicken is cooked (not pink) and the potatoes are tender.
  5. Remove from the heat and move the chicken out of the pot. Shred chicken into small pieces then place back in the pot. 
  6. Divide soup into bowls and garnish with parsley.
  1. Apple Crumble 


For the filling:

1 kg. green apples

1 tbsp. all-purpose flour

¼ cup. white sugar

¼ cup. brown sugar

2 tbsp. lemon juice

1 tsp. cinnamon

For the topping:

1 cup. rolled oats

1 cup. all-purpose flour

1 cup. brown sugar

½ tsp. baking powder

1 tsp. cinnamon

½ cup. unsalted butter



Vanilla ice cream


  1. Preheat the oven to 180°C (with fan).
  2. Peel the apples then cut them into small cubes.
  3. Add the apples into a large mixing bowl, then sprinkle the flour, sugar, and cinnamon on top. Next, mix in the lemon juice. 
  4. Spread the apples out on a baking dish. 
  5. In a large mixing bowl, use a whisk to mix in the dry ingredients, then slowly add in the butter until a crumbly texture forms. 
  6. Spread the topping over the apples evenly, making sure to coat the entire surface.
  7. Place the tray in the oven for around 35-45 minutes, or until golden brown. 
  8. Take out of the oven and let cool for 10 minutes before serving with scoops of vanilla ice cream.

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