Tomato Chicken Stelline Soup and Pumpkin Muffins

stelline pasta

🥗Healthier: quinoa

💰Cheaper: small shell pasta

Quinoa is gluten-free and adds protein, while small shell pasta is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor, while pecorino is often less expensive.

Start by prepping the onions for the soup.

Dice the onions into smaller pieces, not super small but enough for nice bits throughout.

Add about a tablespoon of olive oil to a Dutch oven and turn the heat to about a six, slightly above medium.

Add the diced onions to the Dutch oven and let them sauté and caramelize to bring out their natural sweetness.

While the onions are cooking, prep the carrots and celery for the soup.

Stir the onions occasionally to coat them in the olive oil and allow them to cook down.

Once the onions are caramelized, move on to preparing the pumpkin muffins.

For the muffins, add one whole cup of sourdough discard to a mixing bowl.

Add half a cup of melted butter to the sourdough discard and mix them together.

Add one whole can of pumpkin puree to the mixture, which is just shy of two cups.

Add four eggs to the mixture, popping each yolk to help them mix faster.

Mix the pumpkin and eggs into the batter until well combined.

Add one teaspoon of salt and two teaspoons of baking soda to the mixture.

Add about half a tablespoon of pumpkin pie spice, one and a half tablespoons of cinnamon, half a teaspoon of allspice, and a quarter teaspoon of cloves to the batter.

Add two teaspoons of vanilla extract and mix everything together.

Add two cups of brown sugar to the mixture and mix until combined.

Finally, add two cups of flour to the batter, mixing until just incorporated, ensuring not to overmix.

Cooking Techniques

Equipment Needed

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Dietary

Allergens