Usher in Cool Weather with Easy Pumpkin Soup

(Family Features) Pumpkin may be a classic fall flavor, but there’s no reason you can’t satisfy your craving for savory comfort foods all year long. Forget spiced latte; with its wholesome nutrition and plenty of earthy flavor, pumpkin is the perfect ingredient for all kinds of flavorful dishes. It may inspire a warm, fall feeling but it’s much more than a seasonal product. Pumpkin puree can be enjoyed all year long mixed into your favorite baked goods, stirred into chilis or even scooped into your morning smoothie. The smooth, creamy texture of Green Giant 100% Pure Pumpkin, made in the United States with premium quality in mind, is a go-to ingredient for a variety of recipes, including this heartwarming and simple Pumpkin Soup. Simply simmer the pumpkin puree with coconut cream, vegetable stock, garlic and ginger for a soup that is comfort in a bowl. Explore new ways to enjoy seasonal recipes at greengiantvegetables.com.

Watch video to see how to make this recipe!

Pumpkin Soup Cook time: 10 minutes Servings: 4

• 1 can (15 ounces) Green Giant 100% Pure Pumpkin
• 1/2 cup coconut cream
• 1 cup vegetable stock
• 1 tablespoon garlic paste or 1 teaspoon garlic powder
• 1 tablespoon ginger paste or 1 teaspoon ground ginger
• salt, to taste
• pepper, to taste
• coconut rice, for serving (optional)
• bread, for serving (optional)

1. In saucepan over medium heat, combine pumpkin, coconut cream, vegetable stock, garlic, ginger and salt and pepper, to taste. Stir until well incorporated, cook 10 minutes.
2. Serve over coconut rice or with bread, if desired.

Notes: For an elegant garnish, top with toasted pepitas, pumpkin seeds or swirl of coconut milk. Leftovers can be refrigerated up to 3 days or frozen up to 3 months. Thaw frozen coconut ginger pumpkin soup in fridge then reheat in microwave or saucepan on stovetop. SOURCE: Green Giant Pumpkin

The fate of Lucky Supermarkets in SoCal

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Grazing and Gifting: Sweet Solutions for the Holiday Rush

(Family Features) If you feel yourself slipping into the last-minute rush of the holiday season, still searching for dazzling recipes and abundant gifts, rest assured – you’re not alone. Light, refreshing ingredients for spectacular meals are just a click away, and they can make for the perfect presents, too. Abundantly sweet and simple, Florida Citrus Gifts are a simple way to share holiday cheer with family, friends and loved ones. From cheerful boxes to beautiful baskets and more, they offer options in all shapes and sizes, loaded with freshly picked tangerines, grapefruits, oranges and mandarins. They’re easy to send and even easier to enjoy, providing a one-of-a-kind (and healthy) way to share holiday cheer in memorable meals like Scallops with Florida Grapefruit Butter, sure to become a household favorite for years to come. Pair it with a light and refreshing Florida Citrus Salad with Burrata featuring fresh grapefruit and oranges mingling with peppery arugula and creamy burrata to bring a bit of balance to holiday dining. No festivity is complete without libations, and this Florida Grapefruit Brandy Sour can be a staple at your beverage station. Just mix freshly squeezed Florida Grapefruit juice with brandy, simple syrup, bitters and egg white (for froth) then finish with sparkling water. Find deliciously thoughtful ways to share the sweetness of the season with loved ones by visiting PickFLA.com, which features an interactive map to find a range of gift options that fit your holiday needs.  

Florida Grapefruit Brandy Sour

Recipe courtesy of the Florida Department of Citrus Prep time: 5 minutes Servings: 1

• 1 3/4    ounces brandy
• 2 1/2    ounces freshly squeezed Florida Grapefruit Juice
• 1/3       ounce simple syrup, or to taste
• 2          dashes bitters
• 1          egg white
• ice cubes
• 1          ounce sparkling water
• Florida Grapefruit twist, for garnish

1. In cocktail shaker, add brandy, Florida Grapefruit juice, simple syrup, bitters and egg white. Shake vigorously 15-20 seconds to create frothy texture.
2. Add ice cubes to shaker and shake 15 seconds to chill drink.
3. Strain into chilled coupe or rocks glass filled with fresh ice.
4. Pour light splash of sparkling water over top to enhance effervescence.
5. Garnish with grapefruit twist.

 

Scallops with Florida Grapefruit Butter

Recipe courtesy of the Florida Department of Citrus Prep time: 30 minutes Cook time: 3 minutes Servings: 4

• 2          Florida Grapefruit
• 1          fennel bulb
• 3          tablespoons olive oil, plus additional for searing, divided
• 1          tablespoon sherry vinegar
• 1/8       teaspoon, plus 1 pinch, salt, divided, to taste
• 1/8       teaspoon, plus 1 pinch, pepper, divided, to taste
• 1          small bunch fresh cilantro
• 12        scallops with empty shells
• 1          tablespoon butter

1. Peel and cut one Florida Grapefruit into segments. Squeeze remaining grapefruit and reserve juice.
2. Wash and finely chop fennel. In bowl, mix fennel with olive oil, sherry vinegar and 1 pinch salt and pepper.
3. Mix and add fresh cilantro. Keep a few leaves for garnish.
4. In hot frying pan, drizzle with olive oil then sear scallops 1 minute on each side.
5. Remove scallops from pan then deglaze with reserved Florida Grapefruit juice. Let it simmer slightly and add butter to make sauce. Add 1/8 teaspoon salt and pepper.
6. Place 1 tablespoon fennel salad in washed shell, top with three scallops and coat with grapefruit butter.
7. Finish with reserved cilantro leaves and fresh grapefruit segments.

 

Florida Citrus Salad with Burrata

Recipe courtesy of the Florida Department of Citrus Florida Citrus Vinaigrette:

• 1/3       cup Florida Grapefruit Juice
• 1/3       cup Florida Orange Juice
• 2          teaspoons orange zest
• 2          tablespoons cider vinegar
• 2          teaspoons honey
• 1          tablespoon Dijon mustard
• 1/3       cup olive oil
• 2          tablespoons shallots
• sea salt, to taste
• fresh pepper, to taste

Pickled Onion:

• 1          red onion, thinly sliced
• 1/2       cup white vinegar or cider vinegar
• 1/2       cup water
• 1          tablespoon sugar
• 1          teaspoon salt

Burrata Salad:

• 4          Florida Grapefruit, peeled and cut into segments
• 3          oranges, peeled and cut into segments
• 1          bunch radishes, sliced thin and cut into sticks
• 1/3       cup pistachios, grilled and coarsely chopped
• 1          cup arugula
• 2          tablespoons dill, chopped
• sea salt, to taste
• pepper, to taste
• 8          ounces burrata

1. To make vinaigrette: In small bowl, mix Florida Grapefruit Juice, Florida Orange Juice, orange zest, cider vinegar, honey, Dijon, olive oil and shallots until dressing is emulsified. Season with salt and pepper, to taste. Set aside. Vinaigrette will keep 7 days in refrigerator.
2. To make pickled onion: Place sliced onion in airtight canning jar.
3. In small saucepan, combine vinegar, water, sugar and salt. Bring to boil and pour over sliced onion in jar. Add small amount of water to completely cover onion. Refrigerate at least 2 hours before serving. Pickled onions will keep 15 days in refrigerator.
4. To make burrata salad: In bowl, combine Florida Grapefruit and Orange segments; add radish sticks, toasted pistachios, arugula and dill. Season with salt and pepper, to taste.
5. Place salad on large plate, top with coarsely chopped burrata and drizzle generously with citrus vinaigrette and pickled onion.

SOURCE: Florida Department of Citrus

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/

Last Updated on December 12, 2025 by Daily News Staff

Balance Fall Comfort Foods with a Lighter Bite

(Family Features) Before turning your attention to the comfort of filling soups and slow-cooked meals, give warmer weather one last hurrah. If you have any garden veggies leftover, this Cucumber and Tomato Salad offers a light, tasty dish that’s perfect for packing to the office. Discover more recipe ideas for any season at Culinary.net.  

Cucumber and Tomato Salad

Recipe courtesy of “Cookin’ Savvy” Servings: 4-6

• 3          medium or large cucumbers
• 2-3       vine tomatoes
• 1/2       cup chopped red onion (optional)

Dressing:

• 1/3       cup apple cider vinegar
• 1/2       cup olive oil
• 1/4       cup sugar
• 1          tablespoon onion powder
• 1          tablespoon garlic powder
• 1          tablespoon fresh minced dill
• 1          tablespoon mayo
• salt, to taste
• pepper, to taste
• 1/4       cup shredded Parmesan cheese

1. Peel and slice cucumbers. Deseed, if desired. Coarsely chop into bite-size pieces. Slice and chop tomatoes. Place cucumbers and tomatoes in large bowl with chopped onions, if desired.
2. To make dressing: In separate bowl, mix apple cider vinegar, olive oil, sugar, onion powder, garlic powder, dill and mayo. Season with salt and pepper, to taste. Pour over cucumber mixture and mix well.
3. Top with shredded Parmesan cheese and serve.

SOURCE: Culinary.net

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/