Lunch &#8211; Tessie's Table

Serving Suggestions

Serve with crusty bread: A slice of my Rustic Bread is made for dipping into this soup. If you want something heartier, my Irish Brown Bread works just as well with butter.
Pair with grilled cheese: Cut it into strips for dunking. It is the combination everyone reaches for, and it turns a bowl of soup into a proper meal.
Add a topping for texture: Since the soup is completely smooth, a little crunch on top goes a long way. Try croutons, toasted seeds, or crispy bacon bits.
Finish with cheese or cream: A handful of shredded cheddar or a swirl of cream stirred in right before serving makes each bowl richer.
Serve it as a starter: Ladle small cups before something bigger like my Slow Cooker Mississippi Pot Roast.
Spoon it over a baked potato: Ladle the thick soup over a split baked potato for a filling lunch.

Photo Credit: Tessie’s Table

Storage and Freezing

How should I store Creamy Homemade Vegetable Soup?

Cool the soup, then store it in an airtight container in the fridge for up to 4 days. It thickens as it sits, so add a splash of stock or water when you reheat it. Reheat gently on the stove over medium-low heat, stirring now and then, or microwave in 1 minute bursts.

Can I freeze Creamy Homemade Vegetable Soup?

Yes, and it freezes really well. Because there are no noodles, potatoes, or dairy in it, the texture holds up. Cool the soup completely, then freeze in portions for up to 3 months. Leave an inch of space at the top of the container so it can expand. Thaw overnight in the fridge and reheat on the stove. If it looks slightly separated, a quick whisk or another buzz with the hand blender brings it right back.

Can I make it ahead?

Yes. This is a good one to make on a Sunday for the week. You can also do the prep ahead and keep the chopped vegetables in the fridge for a day or two before cooking.

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Tips & Tricks

Cut everything roughly the same size: It all gets blended anyway, but evenly sized pieces cook at the same rate so nothing stays firm in the middle.
Do not rush the simmer: The vegetables need to be very soft, not just tender. If the cauliflower still has bite, the soup will blend grainy instead of silky.
Keep the blender head submerged: Tilt the pot slightly and move the hand blender around slowly. Lifting it above the surface splatters hot soup everywhere.
Season at the end, not the start: The stock reduces slightly as it simmers, so the soup gets saltier. Taste after blending and adjust from there.
Do not skip the bouillon powder: With no browning or sautéing in this recipe, the bouillon is doing a lot of the flavor work.
Thin it to your liking: This soup is thick. If you want it looser, stir in extra stock a splash at a time until it looks right.

More summer Ideas

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table

FAQ

Do I need to sauté the vegetables first?
No. This recipe is written as a dump and simmer soup. Everything goes into the pot raw. Sautéing the onion in a little butter first would build a bit more flavor, but the bouillon powder and the long simmer cover it.
What if I do not have a hand blender?
Use a regular blender, but work in batches and never fill it more than halfway. Hot soup expands fast. Remove the center cap from the lid, cover it with a folded towel, and start on low.
Can I use frozen broccoli and cauliflower?
Yes. Use the same volume and add them straight from frozen. They may soften a little faster, so start checking at 30 minutes.
Why is my vegetable soup not creamy?
Almost always because the vegetables were not soft enough before blending. Undercooked cauliflower and broccoli stems blend grainy. Simmer another 10 minutes and blend again.
Is creamy homemade vegetable soup healthy?
Yes, it is mostly vegetables and stock, with no cream, butter, or flour. The sodium is the thing to watch since it uses both stock and bouillon. Use low sodium stock and hold back on the added salt if that matters to you.
Can I make this in a slow cooker?
Yes. Add everything to the slow cooker, cook on low for 6 to 7 hours or high for 3 to 4, then blend right in the pot with a hand blender.
What other vegetables can I add?
Zucchini, leeks, parsnips, and green beans all work. Stay away from starchy or strongly colored vegetables like beets unless you want to change the color completely.
How many does this soup serve?
Eight generous servings. It is a big pot, which is exactly why it is worth making when you want leftovers.

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Homemade Vegetable Soup

Homemade Vegetable Soup is a thick and creamy blended soup made with broccoli, cauliflower, carrots, celery, and corn in a flavorful seasoned broth.

Course Soup

Cuisine American, Irish

Keyword Comfort Food, Creamy, Family Meals, Homemade, Meal Prep

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 133kcal

Equipment

Ingredients

1 medium onion diced
5 carrots peeled and sliced
4 celery stalks sliced
6 cups broccoli florets about 2 crowns
6 cups cauliflower florets about 1 large head
1 can sweet corn drained
8 cups chicken stock I make mine using Knorr bouillon powder
1 tablespoon chicken bouillon powder
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons garlic powder

Optional Topping

1 tbsp cream
1 tbsp fresh parsley

Instructions

Add the onion, carrots, celery, broccoli, cauliflower, and corn to a large soup pot or Dutch oven.
Pour over the chicken stock.
Add the chicken bouillon powder, salt, pepper, thyme, oregano, and garlic powder.
Bring the soup to a gentle boil over medium-high heat.
Reduce the heat to medium-low and simmer for about 35-45 minutes until the vegetables are very soft and tender.
Use a hand blender to carefully blend the soup until smooth and creamy.
Taste and adjust the seasoning if needed before serving.

Notes

Cut everything roughly the same size: It all gets blended anyway, but evenly sized pieces cook at the same rate so nothing stays firm in the middle.

Do not rush the simmer: The vegetables need to be very soft, not just tender. If the cauliflower still has bite, the soup will blend grainy instead of silky.

Keep the blender head submerged: Tilt the pot slightly and move the hand blender around slowly. Lifting it above the surface splatters hot soup everywhere.

Season at the end, not the start: The stock reduces slightly as it simmers, so the soup gets saltier. Taste after blending and adjust from there.

Do not skip the bouillon powder: With no browning or sautéing in this recipe, the bouillon is doing a lot of the flavor work.

Thin it to your liking: This soup is thick. If you want it looser, stir in extra stock a splash at a time until it looks right.

Nutrition

The post Creamy Homemade Vegetable Soup appeared first on Tessie's Table.

Fall off The Bone Oven BBQ Ribs

Therese Buchanan — Fri, 19 Jun 2026 15:43:36 +0000

These Fall Off the Bone Oven BBQ Ribs might be the best thing to come out of my oven. Pork spare ribs simmered in seasoned chicken stock until almost falling apart, then baked with homemade BBQ sauce until sticky, caramelized, and slightly charred at the edges. No grill required.

Photo Credit: Tessie’s Table.

The simmer does all the heavy lifting, so by the time the ribs hit the oven they’re already tender. You can even do that step a day ahead and refrigerate overnight. Then it’s just 20-30 minutes in the oven before dinner.

Why you’ll love these Fall off The Bone Oven BBQ Ribs

No grill needed: These oven baked ribs are made entirely on the stovetop and in the oven, so you can make them any time of year. Rain, cold, or no outdoor space. None of it matters.
Incredibly tender meat: The key is the simmer. Cooking the ribs low and slow in seasoned chicken stock breaks down the connective tissue so the meat practically slides off the bone before they even go in the oven.
That BBQ sauce caramelizes beautifully: Once the ribs hit a 400°F oven, the sugars in your homemade BBQ sauce get dark and sticky with slightly charred edges. It’s the kind of finish you’d expect from a smoker, without the smoker.
Easy to make ahead: The simmer step can be done a full day in advance, which makes this a great recipe for entertaining. Just refrigerate the ribs after simmering, then bake when you’re ready.

The Secret to Fall-Off-the-Bone Ribs

Back home in Ireland, bacon ribs are everywhere. You boil them in a pot of water, sometimes with cabbage or sprouts, and they come out salty and so tender the meat falls right off the bone. The boiling is what does it.

When I moved to Atlanta and started craving ribs, I figured the same logic had to apply. No bacon ribs here, but pork spare ribs are everywhere. If boiling works for bacon ribs, why not BBQ ribs? I swapped the water for chicken stock, added some seasoning, and it worked perfectly. That simmer is the whole secret to how tender these get.

Ingredients Needed for Fall off The Bone Oven BBQ Ribs

Pork spare ribs: One slab feeds 4 to 6 people. Spare ribs are meatier and fattier than baby back ribs, which makes them ideal for this method. If you use baby backs, reduce the simmer time by about 30 minutes.
Chicken stock: This is the braising liquid for the simmer step. It infuses the ribs with flavor from the inside out while keeping the meat moist and tender.
Onion: Quartered and added to the stock pot. It flavors the braising liquid and is discarded before the ribs go in the oven.
Garlic cloves: Four whole cloves go into the pot with the onion. No need to chop them.
Salt: One teaspoon is enough since the chicken stock already brings some saltiness.
Black pepper: Adds a little bite to the seasoning blend.
Smoked paprika: Gives the ribs a subtle smoky depth that pairs perfectly with the BBQ sauce.
Garlic powder: Layering garlic powder with fresh garlic cloves gives a more rounded, well-developed flavor.
Onion powder: Works alongside the quartered onion to season the ribs all the way through during the simmer.
Homemade BBQ sauce: Two cups, used for basting. The homemade BBQ sauce is worth making from scratch — the flavor is so much better than store-bought and it caramelizes beautifully in the oven.

How to make Fall off The Bone Oven BBQ Ribs

**For more detailed instructions, please refer to the printable recipe card below.**

Cut the slab into sections small enough to fit comfortably in your pot.

Add the ribs, chicken stock, onion, garlic, and seasonings to the stock pot and simmer until the ribs are tender.

Transfer the cooked ribs carefully onto a parchment-lined baking tray and brush generously with homemade BBQ sauce on all sides.

Bake at 400°F for 20-30 minutes, brushing with more sauce halfway through, until sticky and caramelized.

Variations

Use baby back ribs: Baby back ribs work well with this method. They’re leaner and a little smaller, so reduce the simmer time to around 1 hour 15 minutes.
Add some heat: Stir a tablespoon of hot sauce or a teaspoon of cayenne into your BBQ sauce before basting for ribs with a kick.
Broil for extra char: After baking, switch to broil for 3-5 minutes to get even more caramelization on the edges. Keep a close eye on them. The sauce can go from perfect to burnt fast.
Try a dry rub finish: Instead of (or in addition to) BBQ sauce, brush the ribs with a dry rub before the oven step for a slightly crustier texture.
Make it a full BBQ feast: Pair these with the Slow Cooker BBQ Beef when you’re feeding a large crowd and want a proper spread.
Swap the stock: If you don’t have chicken stock, beef stock works too. It gives the ribs a slightly richer, deeper flavor.

Serving Suggestions

Serve with creamy coleslaw and baked beans for a classic BBQ plate.
Pair with Potato Salad with Bacon for a summer cookout dinner.
Add corn on the cob and mac and cheese for a Southern-style meal.
Serve with fries and extra BBQ sauce on the side for a simple weeknight dinner.
Add pickles and sliced white bread for a traditional BBQ plate.
Round out the spread with BLT Pasta Salad for something light and fresh alongside the ribs.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Fall-Off-the-Bone Oven BBQ Ribs? Let the ribs cool completely before storing. Place them in an airtight container or wrap tightly in foil and refrigerate for up to 4 days. To reheat, place in the oven at 300°F, covered with foil, for 15-20 minutes until warmed through. Brush with a little extra BBQ sauce before reheating if you like.

Can I freeze Fall-Off-the-Bone Oven BBQ Ribs? Yes, these ribs freeze really well. Let them cool completely, wrap each section tightly in foil, and place in a freezer-safe bag. They’ll keep for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven at 300°F, covered with foil, for about 20-25 minutes.

Can I make these ahead of time? The simmer step can be done up to 24 hours in advance. After simmering, let the ribs cool, then refrigerate. When you’re ready to eat, brush with BBQ sauce and bake straight from the fridge, adding a few extra minutes to the bake time.

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Tips & Tricks

Keep the simmer gentle: A low, steady simmer is key. A rolling boil will toughen the meat rather than tenderize it. You want small, lazy bubbles, not a hard boil.
Remove the membrane: Don’t skip this step. The thin silvery skin on the back of the ribs prevents seasoning from penetrating the meat and stays tough even after a long cook. Loosen one corner with a butter knife, grab it with a paper towel, and peel it back.
Use homemade BBQ sauce: The sugars in homemade sauce caramelize much better than most store-bought versions, which can also burn more quickly at high heat. The homemade BBQ sauce recipe on the blog is the one I use every time.
Line your tray: The BBQ sauce gets very sticky in the oven. Parchment paper saves you from a seriously difficult cleanup.
Brush on extra sauce right before serving: If you want really saucy ribs, add one more layer of BBQ sauce just before bringing them to the table.
Let them rest: Give the ribs a few minutes to rest before cutting. It helps the juices redistribute and makes them much easier to slice cleanly.

More summer Ideas

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

What’s the best cut of ribs for this recipe? This recipe uses pork spare ribs, which are larger and meatier than baby back ribs. They have more fat marbled through them, which keeps them juicy through the long simmer. Baby back ribs will also work, but reduce the simmer time by about 30 minutes since they’re leaner and smaller.
Do I really need to remove the membrane? Yes, and it makes a real difference. The membrane is the thin, silvery skin on the back of the rack. If you leave it on, it can prevent seasoning from getting into the meat and stays tough to chew even after a long cook. Slide a butter knife under one corner to loosen it, grab it with a paper towel, and peel it back in one piece.
Can I make these without chicken stock? Chicken stock adds a lot of flavor while the ribs simmer. If you’re out, beef stock is a solid substitute. In a pinch, water will work, though the ribs won’t have as much depth. If using water, be generous with the seasonings.
Why do you simmer the ribs instead of baking them low and slow in the oven? Simmering in stock is a fast and effective way to get ribs truly tender. It surrounds the meat with moist heat from all sides, which breaks down the connective tissue faster than a dry oven. The oven step is purely for getting that sticky, caramelized BBQ crust on the outside.
How do I know when the ribs are done simmering? After about 1 hour 45 minutes to 2 hours, the ribs should be very tender and almost falling apart. Test by using tongs to lift a section. If the meat starts to separate from the bone with light pressure, they’re ready.
Can I use store-bought BBQ sauce? You can, but homemade really does make a difference here. Store-bought sauces often have more liquid and can burn more easily at 400°F. If you go store-bought, watch the ribs closely and tent with foil if the sauce starts darkening too quickly.
How spicy are these ribs? Not spicy at all as written. The seasoning blend is savory and smoky with no heat. To add spice, stir hot sauce or cayenne into your BBQ sauce before basting.
Can I finish these on the grill instead of the oven? After the simmer step, yes. Brush the ribs with BBQ sauce and grill over medium-high heat for 10-15 minutes, turning and basting as you go. You’ll get a slightly smokier finish that way.

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Fall-Off-the-Bone Oven BBQ Ribs

These Fall-Off-the-Bone Oven BBQ Ribs are simmered in chicken stock until tender, then baked with homemade BBQ sauce until sticky and caramelized.

Course Main Course

Cuisine American

Keyword BBQ, Game Day Snacks, Party Food, Summer

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings

Calories 701kcal

Equipment

Ingredients

1 rack pork spare ribs
6 cups chicken stock
1 onion quartered
4 garlic cloves
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup homemade BBQ sauce (extra for serving)

Instructions

Cut the slab into smaller sections so the ribs fit easily into your pot.
Add the chicken stock, onion, garlic, salt, pepper, smoked paprika, garlic powder, and onion powder to a large stock pot.
Place the ribs into the pot and bring everything to a gentle simmer over medium heat.
Cover and simmer for about 1 hour 45 minutes to 2 hours, or until the ribs are very tender and almost falling apart.
Preheat the oven to 400°F.
Line a baking tray with parchment paper and carefully transfer the ribs onto the tray.
Brush the ribs generously with homemade BBQ sauce on all sides.
Bake uncovered for 20-30 minutes, brushing with more sauce halfway through, until the ribs are sticky, caramelized, and slightly charred around the edges.
Let the ribs rest for a few minutes before serving.

Nutrition

The post Fall off The Bone Oven BBQ Ribs appeared first on Tessie's Table.

BLT Pasta Salad

Therese Buchanan — Wed, 13 May 2026 20:16:14 +0000

This BLT Pasta Salad is loaded with crispy bacon, juicy tomatoes, crunchy lettuce, and pasta tossed in a creamy dressing. It’s an easy summer side dish that works for BBQs, cookouts, potlucks, and busy weeknights when you need something simple but filling.

Photo Credit: Tessie’s Table.

One of the best things about BLT Pasta Salad is how easy it is to prep ahead for parties and summer gatherings. You can cook the pasta and bacon earlier in the day, then toss everything together before serving so the lettuce stays crisp and fresh.

Why you’ll love this BLT Pasta Salad

Easy to make ahead: Most of the prep can be done ahead of time which makes this a really good option for BBQs, summer holidays, and potlucks. Just stir in the lettuce right before serving so everything stays fresh.
Full of BLT flavor: You get crispy bacon, juicy tomatoes, crunchy lettuce, and creamy dressing all mixed into one bowl. It tastes like a BLT sandwich turned into a pasta salad. Just like my BLT Deviled Eggs!
Great for summer parties: This is one of those easy side dishes that works for almost any summer meal. It fits right in at cookouts, 4th of July parties, pool days, and casual family dinners.

Easy BLT Pasta Salad for Summer BBQs

This recipe also works really well alongside grilled recipes and cookout food. If you’re planning a full summer spread, this goes perfectly with recipes like my BBQ Sausage Bites or Slow Cooker BBQ Beef. It’s the kind of side dish people keep going back for because it has a little bit of everything in every bite.

Ingredients Needed for BLT Pasta Salad

Pasta: Rotini works really well because the creamy dressing sticks to all the twists, but bowtie pasta also works great for this recipe.
Bacon: Cook the bacon until crispy so it holds up well after being mixed into the salad. Thick-cut bacon adds extra texture and flavor.
Cherry Tomatoes: Cherry tomatoes add freshness and a little sweetness. They also hold up better in pasta salad than larger tomatoes.
Romaine Lettuce: Romaine adds crunch and gives the salad that classic BLT flavor. Add it right before serving for the best texture.
Mayonnaise: This forms the creamy base of the dressing and helps coat all the pasta evenly.
Sour Cream: Sour cream adds a little tanginess and helps balance the richness of the bacon and mayo.
Lemon Juice: A small amount of lemon juice brightens everything up and keeps the dressing from tasting too heavy.
Garlic Powder: Garlic powder adds flavor without overpowering the rest of the ingredients.
Salt and Black Pepper: These help bring out the flavors in the dressing and bacon.

How to make BLT Pasta Salad

**For more detailed instructions, please refer to the printable recipe card below.**

Cook the pasta according to package directions until tender.

Drain the pasta and let it cool completely.

Chop the bacon, lettuce, and cherry tomatoes.

Add the dressing ingredients to a bowl and mix until smooth.

Add the pasta, bacon, lettuce, tomatoes, and dressing to a large bowl.

Toss everything together until evenly coated.

Variations

Add avocado: Diced avocado tastes really good in this pasta salad and adds even more BLT flavor. Add it right before serving so it stays fresh and doesn’t brown.
Use ranch dressing: Swap the homemade dressing for ranch if you want something even quicker. Bacon and ranch always work well together in pasta salad.
Make it spicy: Add diced jalapeños or a drizzle of hot sauce for a little heat. Crushed red pepper flakes also work well.
Add cheese: Shredded cheddar or small cubes of cheese turn this into an even heartier side dish. Sharp cheddar works especially well with the bacon.
Turn it into a meal: Add grilled chicken to make this more filling for lunch or dinner. It’s a good way to use leftover grilled chicken from cookouts.

Serving Suggestions

Serve with burgers and hot dogs: This is the kind of pasta salad that fits perfectly beside classic cookout food. It works really well with burgers, hot dogs, and grilled sausages.
Pair with BBQ recipes: The creamy dressing balances smoky BBQ flavors really well. Try serving it with your Slow Cooker BBQ Beef Tacos or Pulled Pork.
Add it to a summer party spread: This looks great on a table with fresh fruit, chips, dips, and other easy sides. It’s especially good for 4th of July parties and summer gatherings.
Serve cold straight from the fridge: This pasta salad tastes best chilled, especially during hot weather. If it sits out for a while, just give it a quick stir before serving.
Make it part of a picnic lunch: Pack it into containers for picnics, lake days, or road trips. The flavors get even better after chilling for a bit.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store BLT Pasta Salad?

Store leftover BLT Pasta Salad in an airtight container in the refrigerator for up to 3 days. The lettuce softens over time, so it’s best eaten within the first day or two for the freshest texture. If you want to make it ahead, store the dressing separately and mix everything together closer to serving time. That helps keep the lettuce crisp.

Can I freeze BLT Pasta Salad?

This recipe is not ideal for freezing because the creamy dressing and lettuce do not thaw well.

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Tips & Tricks

Cool the pasta completely: Warm pasta can make the dressing oily and heavy. Rinsing the pasta with cold water helps stop the cooking and cool it down quickly.
Cook extra bacon: People always want more bacon in BLT Pasta Salad. Making a little extra gives you more to sprinkle on top before serving.
Add lettuce last: Mix the lettuce in right before serving so it stays crunchy and fresh instead of softening in the fridge.
Chill before serving: Letting the salad chill for about 30 minutes helps the dressing coat the pasta better and gives the flavors time to blend together.
Use plenty of salt in the pasta water: Seasoning the pasta while it cooks makes a big difference in the final flavor of the salad.

More summer Ideas

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make BLT Pasta Salad ahead of time?
Yes. You can prep most of it ahead, but it’s best to add the lettuce shortly before serving so it stays crisp.
What’s the best pasta for BLT Pasta Salad?
Rotini and bowtie pasta both work really well because they hold onto the creamy dressing.
Can I use store-bought dressing?
Yes. Ranch dressing works really well if you want a quicker version.
How long does BLT Pasta Salad last in the fridge?
It’s best within 2 to 3 days, although the lettuce becomes softer over time.
Can I use turkey bacon?
Absolutely. Turkey bacon works fine if you want a lighter option.
Is this served warm or cold?
This pasta salad is meant to be served chilled.
Can I add more vegetables?
Yes. Cucumbers, avocado, red onion, or green onions all work well in this recipe.
What goes well with BLT Pasta Salad?
It pairs really well with grilled meats, BBQ recipes, burgers, sandwiches, and other summer side dishes.
Can I make this for a potluck?
Definitely. This is a really good potluck recipe because it’s easy to transport and serves a crowd.
Can I double the recipe?
Yes. This recipe doubles easily for parties and cookouts.

BLT Pasta Salad

BLT Pasta Salad is a creamy, bacon-loaded side dish with fresh tomatoes and crisp lettuce, perfect for summer BBQs.

Course Side Dish

Cuisine American

Keyword BBQ, Party Food, Potluck, Summer

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 335kcal

Equipment

Ingredients

12 oz pasta rotini or bowtie
6 slices bacon cooked and chopped
1 cup cherry tomatoes halved
2 cups chopped romaine lettuce
1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Cook pasta according to package directions, then drain and rinse with cold water.
Add cooled pasta to a large bowl.
Stir in mayonnaise, sour cream, lemon juice, garlic powder, salt, and pepper.
Add bacon and tomatoes and mix well.
Fold in lettuce just before serving to keep it fresh and crisp.
Chill for at least 30 minutes before serving.

Notes

Cool the pasta completely: Warm pasta can make the dressing oily and heavy. Rinsing the pasta with cold water helps stop the cooking and cool it down quickly.
Cook extra bacon: People always want more bacon in BLT Pasta Salad. Making a little extra gives you more to sprinkle on top before serving.
Add lettuce last: Mix the lettuce in right before serving so it stays crunchy and fresh instead of softening in the fridge.
Chill before serving: Letting the salad chill for about 30 minutes helps the dressing coat the pasta better and gives the flavors time to blend together.
Use plenty of salt in the pasta water: Seasoning the pasta while it cooks makes a big difference in the final flavor of the salad.

Nutrition

The post BLT Pasta Salad appeared first on Tessie's Table.

Easy Easter Brunch and Dinner Recipes

Therese Buchanan — Mon, 30 Mar 2026 14:55:45 +0000

Easter is one of those holidays where you want the food to feel special, but you don’t want to spend the whole day in the kitchen. This collection of Easy Easter Brunch and Dinner Recipes is all about keeping things simple while still putting together a table that feels like a proper celebration. You’ll find a mix of easy mains, make-ahead sides, and desserts that are perfect for serving a crowd without the stress.

1. Rack Of Lamb

Photo Credit: Tessie’s Table.

Rack of lamb sounds intimidating, but this recipe proves it really isn’t. A quick sear, a simple crust of Dijon, garlic, and fresh herbs, and the oven does the rest without much babysitting. It’s the kind of impressive centerpiece that looks like you put in way more effort than you actually did.

2. Lemon Garlic Chicken Thighs

If you want a main that feels bright and fresh without a lot of effort, these are the ones to make. The lemon and garlic give the chicken a clean, zesty flavor that works really well for a spring dinner. They come out juicy every time, and the crispy skin makes them feel a little more special without any extra work.

3. Air Fryer Sweet Chili Salmon

This one is perfect if you want something lighter on the Easter table that still feels a little elevated. The sweet chili glaze gives it a sticky, glossy finish and a flavor that always surprises people in the best way. It’s ready in under ten minutes, which makes it a great option when you’ve already got a lot going on in the kitchen.

4. Slow Cooker Mississippi Pot Roast

This is the one I make when I want a hearty, crowd-pleasing centerpiece that basically takes care of itself. Five ingredients, one slow cooker, and you end up with the most tender, flavorful beef that pairs perfectly with mashed potatoes. It’s rich, comforting, and makes great leftovers the next day too.

5. Baked Spinach Artichoke Dip

This Baked Spinach Artichoke Dip is the kind of appetizer that disappears before you even sit down, so make a double batch. It comes together easily, bakes up hot and bubbly, and gives guests something warm to snack on while the rest of the meal comes together. It’s one of those crowd-pleasers that fits right into a holiday spread without adding any stress to your day.

6. Cheesy Green Beans

These Cheesy Green Beans are the kind of side dish that quietly steals the show at the holiday table. Tender green beans cooked in one pan with crispy bacon, butter, garlic, and a blend of melty cheeses — it’s rich, savory, and the kind of thing people go back for seconds of without even thinking about it. If you’re looking for something a little more exciting than the usual green bean casserole, this is your answer.

7. Brioche Buns

These Brioche Buns are the kind of thing that makes your whole Easter spread feel a little more homemade and special without actually being that complicated. The recipe skips the traditional step of proofing the yeast separately and just mixes it straight into the dry ingredients, which saves time and makes the whole process a lot more approachable. You end up with soft, buttery, bakery-style buns that are perfect for pulling apart at the table or piling high with whatever you’re serving.

8. Carrot Cake Cookies

These are a really fun addition to an Easter dessert spread if you want something that isn’t all chocolate. You get all the warm spice and carrot flavor of a classic carrot cake in a soft, easy-to-grab cookie with a cream cheese swirl right on top. They balance out the heavier chocolate desserts and always go faster than I expect.

9. Cadbury Egg Brownies

These are a staple on my Easter dessert tray every single year. You get a rich, fudgy brownie base with chunks of Cadbury mini eggs baked right in, and they melt slightly into the batter for the best texture. Simple to make, easy to slice and serve, and they always disappear quickly.

10. Crockpot Easter Candy Clusters

When the oven is already busy, this is the one I reach for. Everything melts together in the slow cooker, you scoop and let them set, and that’s it. They’re colorful, chocolatey, and perfect for setting out on the counter so people can grab one throughout the day.

11. No-Bake Biscoff Cheesecake

This is my go-to make-ahead dessert when I want something that looks impressive without any stress on the day. The cookie butter filling is smooth and rich, the Biscoff crust holds everything together beautifully, and it sets up overnight in the fridge so it’s ready to go when you need it. It always gets attention on the table.

12. Cadbury Egg Brownie Cookies

These sit right in between a brownie and a cookie, which is exactly why they work so well for Easter. You get that crackly top, soft fudgy center, and little pockets of Cadbury mini egg throughout. They’re great to have sitting out alongside the brownies because people can just grab one without needing anything sliced.

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Slow Cooker BBQ Beef

Therese Buchanan — Sun, 22 Mar 2026 16:32:12 +0000

If you’re looking for an easy slow cooker dinner that’s packed with flavor, this Slow Cooker BBQ Beef is one to keep on repeat. It’s tender, saucy, and perfect for piling onto buns, stuffing into tacos, or serving over rice for a simple, filling meal. This is one of my favorite easy slow cooker dinners. Check out the full roundup for more dump-and-go crockpot recipes.

Photo Credit: Tessie’s Table.

Slow cooker BBQ beef is one of those recipes that works all year round. It’s great for game days, busy weeknights, Summer get-togethers, or even meal prep since it makes a big batch and reheats really well. You can keep it classic, piled high on a sandwich with Homemade Coleslaw, or switch things up and use it in things like Beef Nachos or loaded baked potatoes.

Why you’ll love this Slow Cooker BBQ Beef

Easy slow cooker dinner:
This is a true set-it-and-forget-it recipe. Once everything is in the slow cooker, you can get on with your day while it does all the work.
Tender and full of flavor:
The chuck roast cooks low and slow until it’s fall-apart tender, soaking up all the smoky spices, garlic, and BBQ sauce.
So many ways to serve it:
You can keep it simple with sandwiches or turn it into tacos, rice bowls, or even loaded fries. It’s one of those recipes that never gets boring.

Slow Cooker BBQ Beef for Easy Weeknight Dinners and Summer Parties

This is one of those recipes I end up making on repeat because it stretches into so many meals. I’ll start with BBQ beef sandwiches the first night, then use the leftovers for tacos or pile it onto Baked Potatoes the next day.

It’s perfect for busy weeknights when you want something filling without a lot of effort, but it also works really well for summer parties. You can make a big batch, keep it warm in the slow cooker, and let everyone build their own sandwiches or plates. It’s an easy option when you’re feeding a group and don’t want to be stuck in the kitchen.

Ingredients Needed for Slow Cooker BBQ Beef

Chuck shoulder roast: this cut is perfect for slow cooking because it becomes really tender and easy to shred after a long cook.
Onion: adds a bit of sweetness and depth as it cooks down with the beef.
Garlic: brings in that classic savory flavor that works so well with BBQ.
Smoked paprika: gives the beef a subtle smoky flavor even before adding BBQ sauce.
Ground cumin: adds warmth and a slightly earthy flavor that rounds everything out.
Garlic powder: boosts the overall garlic flavor without overpowering it.
Cayenne pepper: optional, but great if you like a little heat.
BBQ sauce: Try my homemade BBQ sauce or use your favorite here since it really sets the tone for the final flavor.
Apple cider vinegar: helps balance the sweetness of the BBQ sauce and keeps everything from feeling too heavy.
Beef broth or water: keeps the meat moist while it cooks and helps build flavor.
Salt and pepper: essential for bringing everything together.

How to make Slow Cooker BBQ Beef

**For more detailed instructions, please refer to the printable recipe card below.**

Season the chuck roast with smoked paprika, cumin, garlic powder, cayenne if using, salt, and pepper.

Heat a skillet over medium-high heat and sear the beef on all sides until browned, about 3–4 minutes per side.

Transfer the beef to the slow cooker. Add chopped onion, minced garlic, beef broth, and apple cider vinegar. Cover and cook on low for 7–8 hours until the beef is tender.

Remove the beef and shred it using two forks.

Return the shredded beef to the slow cooker with the juices and stir in the BBQ sauce.

Tender shredded beef with rich barbecue sauce, ideal for sandwiches or main dishes.

Cook for another 30 minutes. Taste and adjust seasoning as needed, then serve.

Variations

Spicy BBQ Beef: Add extra cayenne or a few dashes of hot sauce to the slow cooker. This gives the beef a bit more kick without changing the overall flavor too much.
Honey BBQ Beef: Stir in a little honey along with the BBQ sauce. It adds a touch of sweetness that works really well for sandwiches.
BBQ Beef Tacos: Use the shredded beef in soft tortillas and top with slaw or cheese. It’s a great way to switch things up from the usual sandwich.
Loaded BBQ Fries: just like my Loaded Tater Tots, you can spoon the beef over crispy fries and top with cheese and green onions. This is always a hit for a casual dinner or game day.
BBQ Beef Rice Bowls: If you love my Chipotle Bowls, you can serve this BBQ beef over rice with some roasted veggies or corn. It turns into a really filling, easy meal.

Serving Suggestions

On toasted buns: Pile the BBQ beef onto soft buns and add coleslaw for a classic sandwich. The crunch from the slaw works really well with the tender beef.
Over mashed potatoes: Spoon the beef and extra sauce over creamy mashed potatoes. It soaks in and makes every bite extra flavorful.
With nachos: Use this as a topping for nachos with cheese, jalapeños, and sour cream. It’s an easy way to turn leftovers into something fun.
In tacos: Fill tortillas with the beef and add your favorite toppings. This is a great quick dinner using leftovers.
With baked potatoes: Split open a baked potato and load it up with BBQ beef and cheese. It’s simple but really satisfying.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Slow Cooker BBQ Beef?

Store any leftover BBQ beef in an airtight container in the fridge for up to 4 days. The flavor actually gets better as it sits, so it’s great for meal prep.

Can I freeze Slow Cooker BBQ Beef?

To freeze, let the beef cool completely, then store it in freezer-safe containers or bags for up to 3 months. When reheating, add a splash of broth or extra BBQ sauce to keep it from drying out.

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Tips & Tricks

Don’t skip seasoning the beef well: This is where a lot of the flavor starts, so be generous with salt, pepper, and spices.
Sear for extra flavor: It’s optional, but it adds a deeper flavor and makes a noticeable difference in the final dish.
Use a good BBQ sauce: Since it’s a key ingredient, try my Homemade BBQ Sauce pick one you really like. It will shape the overall flavor of the beef.
Shred while warm: The beef will be much easier to shred right after cooking while it’s still hot.
Let it sit after adding sauce: That extra 30 minutes helps the beef soak up the BBQ sauce and makes it more flavorful.

More Beef Dinners

Looking for more meal inspiration?

Browse my Slow Cooker ideas and check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I skip searing the beef?
Yes, you can skip it if you’re short on time. The beef will still turn out tender, but searing adds a bit more depth to the flavor.
Can I cook this on high instead of low?
You can cook it on high for about 4–5 hours, but cooking on low gives the best texture.
What’s the best cut of beef to use?
Chuck roast works best because it becomes tender and shreds easily after slow cooking.
Can I make this ahead of time?
Yes, this is a great make-ahead recipe. You can cook it the day before and reheat it when needed.
Can I add vegetables to this?
You can add things like bell peppers or even carrots, but keep it simple if you want a more classic BBQ flavor.
How do I keep it from drying out?
Make sure there’s enough liquid in the slow cooker and don’t overcook it. Adding extra BBQ sauce when reheating also helps.
Can I use a different sauce?
Yes, you can switch up the BBQ sauce or even mix in different flavors like honey or hot sauce.
Is this good for meal prep?
Yes, it stores and reheats really well, making it perfect for planning ahead.
Can I use this for other recipes?
Definitely. It works great in tacos, sandwiches, rice bowls, and more.
How do I reheat it?
Reheat on the stove or in the microwave with a little extra sauce or broth to keep it moist.

Slow Cooker BBQ Beef

Slow Cooker BBQ Beef made with tender shredded beef and smoky sauce. Perfect for sandwiches, tacos, and easy summer parties.

Course Main Course

Cuisine American

Keyword Comfort Food, Party Food, Potluck, Summer

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 301kcal

Equipment

Ingredients

2.5 lbs chuck shoulder roast
1 onion chopped
4 cloves garlic minced
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper optional for spice
1/2 cup BBQ sauce Try my homedase sauce or use your favorite kind
1 tablespoon apple cider vinegar
1 cup beef broth or water
Salt and pepper to taste

Optional Topping

1 Cup Homemade Coleslaw

Instructions

Prepare the Beef: Season the chuck roast generously with smoked paprika, cumin, garlic powder, cayenne (if using), salt, and pepper.
Sear the Beef (Optional): Heat a cast iron skillet or stainless steel pan over medium-high heat until it’s hot. Place the seasoned beef in the hot, dry skillet and sear it for about 3-4 minutes per side, or until it’s nicely browned. Let the beef sit without moving it to get a good sear.
Note: You can also use oil in the skillet if you prefer, for an easier sear.
Slow Cook: Transfer the beef to the slow cooker. Add the chopped onion, minced garlic, beef broth, and apple cider vinegar.
Cook: Cover and cook on low for 7-8 hours, until the beef is tender and shreds easily.
Shred the Beef: Remove the beef and shred it with two forks. Return the shredded beef to the slow cooker with the juices.
Add BBQ Sauce: Stir in the BBQ sauce and cook on low for an additional 30 minutes to allow the flavors to meld.
Serve: Taste and adjust seasoning as needed. Serve the BBQ beef on buns, in tacos, or over rice.

Notes

***Notes***

-Don’t skip seasoning the beef well:
This is where a lot of the flavor starts, so be generous with salt, pepper, and spices.

-Sear for extra flavor:
It’s optional, but it adds a deeper flavor and makes a noticeable difference in the final dish.

-Use a good BBQ sauce:
Since it’s a key ingredient, pick one you really like. It will shape the overall flavor of the beef.

-Shred while warm:
The beef will be much easier to shred right after cooking while it’s still hot.

-Let it sit after adding sauce:
That extra 30 minutes helps the beef soak up the BBQ sauce and makes it more flavorful.

Nutrition

The post Slow Cooker BBQ Beef appeared first on Tessie's Table.

Creamy Chicken Noodle Soup

Therese Buchanan — Thu, 11 Dec 2025 18:44:27 +0000

This Creamy Chicken Noodle Soup is warm, filling, and surprisingly high in protein thanks to blended cottage cheese instead of heavy cream. Each bowl delivers over 30 grams of protein, making it a great option when you want something hearty but still on the healthier side.

Photo Credit: Tessie’s Table

This is a great soup for busy nights or simple weekend meals when you want something that feels good to eat but doesn’t take all day. It reheats well, which makes it handy for lunch prep at the start of the week. If you’re planning a healthier January, this pairs nicely with my Chipotle Chicken Burrito Bowls, which are also full of protein and perfect for meal prep. It also tastes great with a slice of my Rustic Bread or Irish Brown Bread to round out the meal.

Why you’ll love this Creamy Chicken Noodle Soup

Make-ahead dessert: Easy and wholesome:
Everything cooks in one pot, and the cottage cheese blends in so smoothly that you’d never guess it’s adding extra protein. It makes the soup feel rich without making it heavy.
Naturally high protein:
The chicken plus blended cottage cheese gives each serving a solid boost. It’s a great option if you’re trying to stay fuller longer or keep lunches satisfying during the week.
Versatile for year-round:
You can swap noodles, change up the herbs, or use rotisserie chicken. It works just as well for cold nights in the fall as it does for easy January meal planning.

Easy High Protein Chicken Soup for Cold Days

On chilly Atlanta days, I love having a pot of soup simmering away, especially ones like this high-protein Creamy Chicken Noodle Soup or my Ham and Corn Chowder. It hits that comfort zone without feeling too heavy, and I love that it fits into weeks when I’m trying to eat a little healthier. It’s also a nice break from my usual go-to soups like Sausage Tortellini Soup, and the high protein boost makes a big difference when I’m busy during the day.

Ingredients Needed for Creamy Chicken Noodle Soup

Butter: Adds flavor and helps soften the vegetables right at the start.
Olive oil: Keeps the butter from browning too quickly and gives a good base for sautéing.
Onion: Builds sweetness as it softens and gives the broth more depth.
Carrots: Add color and balance with a light natural sweetness.
Celery: Brings freshness and rounds out the classic chicken noodle flavor.
Garlic: Adds warmth and boosts the overall flavor of the broth.
Chicken broth: Keeps the soup light but flavorful. A good broth makes a noticeable difference.
Shredded chicken: Rotisserie chicken works great and keeps prep easy.
Egg noodles: Cook quickly and hold the creamy broth nicely.
Salt and pepper: Simple seasoning that ties everything together.
Thyme: Adds a subtle earthy flavor that works especially well in creamy soups.
Parsley: Brightens the broth and gives the soup a fresh finish.
Milk or half and half: Helps blend the cottage cheese smoothly into the broth.
Cottage cheese: Blends into a silky texture and adds a big protein boost without changing the flavor. You can always use heavy cream or half and half instead.

How to make Creamy Chicken Noodle Soup

**For more detailed instructions, please refer to the printable recipe card below.**

Melt the butter with the olive oil in a large pot over medium heat and cook the onion, carrots, and celery for 5 to 7 minutes until softened.

Stir in the garlic and cook for 1 minute.

Pour in the chicken broth and add the chicken, salt, pepper, thyme, and parsley, and bring the soup to a gentle simmer.

Add the egg noodles and cook for 8 to 10 minutes until tender.

Blend the cottage cheese with the milk until smooth.

Stir in the milk and blended cottage cheese.

Let the soup warm through for 2 to 3 minutes.Taste and adjust seasoning.

Variations

Extra high protein soup: Add more blended cottage cheese or stir in a spoonful of Greek yogurt at the end. It boosts the protein count and makes the broth even creamier without adding heaviness.
Veggie loaded chicken noodle: Add peas, corn, spinach, or zucchini during the last few minutes of cooking. It gives the soup more texture and makes it feel extra wholesome.
Herb chicken noodle: Stir in fresh parsley or thyme before serving. Fresh herbs lift the flavor without changing the simple base of the soup.
Lemon chicken noodle: Add a splash of fresh lemon juice at the very end. It brightens the broth and works especially well on days when you want something lighter.
Spicy chicken noodle: Add crushed red pepper or a bit of hot sauce. A little heat works nicely with the creamy broth and gives the soup more personality.

Serving Suggestions

Serve with Irish Brown Bread: The hearty texture is perfect with creamy soups. If you prefer a softer loaf, my Rustic Bread is a great match too.
Add fresh herbs on top: Green onions or parsley give a bit of color and freshness right before serving.
Pair with a high protein main: If you’re planning a bigger meal, my Garlic Butter Steak Bites or Lemon Garlic Chicken are great options that keep the protein high.
Simple salad on the side: A crunchy green salad balances the warm, creamy soup nicely. I love my Grilled Peach Salad.
Use it for meal prep: Portion it into containers for quick lunches. It reheats well and keeps you full longer.

Photo Credit: Tessie’s Table

Storage and Freezing

How should I store Creamy Chicken Noodle Soup?

Store leftovers in the fridge for up to three days. The noodles may soften over time, so you can store them separately if you want them firmer when reheating.

Can I freeze Creamy Chicken Noodle Soup?

Yes, but freeze it without the noodles since they get too soft. Add fresh noodles when reheating and the soup comes back perfectly.

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Tips & Tricks

Blend the cottage cheese well: A quick blend with the milk makes it smooth and creamy so it melts right into the soup without any texture issues.
Taste as you go: Seasonings change as the soup simmers, so give it a taste before adjusting anything at the end.
Use rotisserie chicken: It saves time and has great flavor. Shred it into small pieces so every spoonful has some chicken.
Let the noodles cook in the broth: They absorb the flavor nicely, but watch the timing so they don’t get too soft.
Add dairy at the end: This keeps the soup from separating and helps the broth stay silky.

More Easy Comforting Meals

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Dinners for more yummy ideas.

Photo Credit: Tessie’s Table

FAQ

Can I swap the cottage cheese for something else?
Yes. Heavy cream or half and half work, but you’ll lose the protein boost that makes this soup stand out.
Can I use chicken thighs instead of shredded chicken?
Absolutely. Thighs stay tender and juicy in soup. Shred them and add them the same way.
Can I use another type of noodle?
Yes. Any quick cooking pasta works. Just adjust the cook time so it doesn’t get mushy.
Can I make this ahead?
Yes. Make the soup without the noodles, store the broth in the fridge, and add fresh noodles when reheating.
How do I stop the noodles from getting too soft?
Cook them right before serving or store them separately. They hold their texture much better this way.
My soup is too thin. How do I fix it?
Let it simmer uncovered to reduce slightly or add a bit more blended cottage cheese.
My soup is too thick. What should I do?
Add more broth or a splash of milk until you reach the texture you like.
What veggies can I add?
Peas, spinach, corn, and diced zucchini all work well. Add them near the end so they stay bright.
How can I boost the protein even more?
Add extra chicken, more cottage cheese, or serve the soup with a high protein side like Tuscan Salmon.

Creamy Chicken Noodle Soup

Creamy chicken noodle soup with tender chicken, veggies, and soft noodles. Simple, hearty, and great for weeknights.

Course Lunch, Main Course, Soup

Cuisine American

Keyword 30-Minutes Or Less, Comfort Food, Family Meals, Healthy, Weeknight Dinner

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 448kcal

Equipment

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 medium onion diced
3 carrots peeled and sliced
3 celery stalks sliced
3 garlic cloves minced
8 cups chicken broth
2 cups cooked shredded chicken
3 cups egg noodles
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1 cup milk or half and half
1 cup cottage cheese (blended till smooth) You can use heavy cream if you'd prefer

Instructions

Melt the butter with the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 7 minutes or until the vegetables soften.
Stir in the garlic and cook for 1 minute.
Pour in the chicken broth and add the chicken, salt, pepper, thyme, and parsley.
Bring the soup to a gentle simmer.
Add the egg noodles and cook for 8 to 10 minutes or until they are tender.
Blend the cottage cheese until completely smooth if using it.
Stir in the milk and the blended cottage cheese (or heavy cream) and let the soup warm through for 2 to 3 minutes.
Taste and adjust seasoning as needed.

Nutrition

The post Creamy Chicken Noodle Soup appeared first on Tessie's Table.

Perfect Baked Potatoes

Therese Buchanan — Mon, 01 Dec 2025 20:57:40 +0000

These baked potatoes come out with crisp, golden skin and a soft, fluffy center. Starting in the microwave speeds things up without compromising texture, and finishing them in the oven gives you that satisfying skin that’s perfect for cracking open and loading with butter, sour cream, or your favorite toppings.

Photo Credit: Tessie’s Table.

Baked potatoes are one of those things that never go out of style. This method makes them weeknight-friendly but still gives you the texture you’d expect from an oven-baked version. They’re simple to prep and can swing from side dish to full meal depending on what you put on top.
If you’re short on time and want an even quicker version, check out my Air Fryer Baked Potato recipe. It’s fast and still gives you that crispy skin.

Why you’ll love these Perfect Baked Potatoes

Crispy Skin Without the Wait:
Starting the potato in the microwave softens the inside quickly, and the oven gives it that golden, slightly crunchy skin that’s perfect for slicing open and loading up.
Perfectly Fluffy Every Time:
This method helps avoid overbaked or uneven potatoes. The inside stays moist and soft without drying out, and there’s no need to wrap them in foil or babysit them.
Customizable for Any Topping:
Keep it classic with sour cream and chives, or go bold with baked beans and cheese, tuna mayo, or Sloppy Joe Baked Potato. I’ll be linking to all of those soon!

Let’s Get Crispy: Why I Always Start with the Microwave

I used to wait the full hour for oven-baked potatoes to cook, until I realized that the microwave isn’t cheating, it’s just smart. A few minutes gets the inside tender, then a blast in the oven gives you that skin that actually cracks when you press it. No soggy foil-wrapped potatoes here.

Ingredients Needed for the Perfect Baked Potatoes

Russet Potatoes: These are the best for baking because they’re high in starch and give a fluffy center. Skip waxy potatoes like Yukon Gold or red potatoes. They won’t give you the same texture.
Olive Oil: Brushed on the skin before baking, it helps create a crispy texture and adds flavor.
Salt and Pepper: A sprinkle before baking seasons the skin so it’s actually worth eating. I like coarse sea salt or kosher salt for a little crunch.
Garlic Powder: Optional, but gives the skin an extra layer of flavor.
Optional Toppings: Think butter, sour cream, green onions, shredded cheese, or check out the loaded topping recipes I’ll be linking to soon.

How to make Perfect Baked Potatoes

**For more detailed instructions, please refer to the printable recipe card below.**

Wash and scrub the potatoes, then prick each potato all over with a fork to allow steam to escape.

Microwave for 10-12 minutes, flipping halfway through. Then brush each potato with olive oil.

Sprinkle with salt, pepper, and garlic powder.

Bake in the oven at 425°F for 30 to 40 minutes until the skin is crisp. Top with your favorite toppings.

Variations

Garlic and Herb Baked Potatoes: Add dried parsley and a pinch of oregano to the skin before baking. It gives the potato a savory, herby flavor that pairs well with just butter or a drizzle of sour cream.
Baked Potato with Baked Beans and Cheese: Use this as your base, then pile on warm baked beans and shredded cheddar. It’s cozy, filling, and such a classic if you grew up in the UK. I’ll be linking my full Baked Beans and Cheese Baked Potato recipe soon.
Sloppy Joe Baked Potato: Top the finished potato with leftover sloppy joe mix and a sprinkle of cheese. It’s hearty and a great way to use up leftovers. Try my Sloppy Joe Baked Potato recipe and let me know what you think.
Mini Baked Potatoes: Use smaller russet or gold potatoes and reduce the bake time. These make great appetizers or meal prep sides for the week.

Serving Suggestions

Serve with Soup: Baked potatoes go so well with a cozy bowl of Soup. Try it with tomato soup, creamy mushroom, or even Chicken chili for a hearty combo that feels like comfort food without much effort.
As a Side to Grilled Meat: These are perfect alongside Garlic Butter Steak Bites, Chicken, or Sausage Casserole. They soak up juices from grilled mains and give you something carby and satisfying on the plate.
Build a Baked Potato Bar: Great for casual dinners or gatherings. Set out toppings like butter, sour cream, chives, cheese, tuna, baked beans, or bacon bits and let everyone build their own.
Topped with Turkey Meatballs: This is a great way to turn a side dish into a full meal. Spoon over some leftover Turkey Meatball Casserole and a sprinkle of cheese for a quick and filling dinner.
Tuna Mayo Baked Potato: Perfect for lunch or a light dinner. Scoop out the center slightly and fill with creamy tuna mayo and sweetcorn. My Tuna Mayo Baked Potato post (coming next week) will walk you through it.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store these Perfect Baked Potatoes?

Let the baked potatoes cool completely before storing. Wrap in foil or place in an airtight container and refrigerate for up to 4 days. To reheat, place in the oven at 350°F for 15 minutes or pop in the microwave. If you want the skin to stay crisp, the oven or air fryer is a better choice.

Can I freeze these Perfect Baked Potatoes?

You can freeze baked potatoes, but the texture does change a little. Wrap them tightly in foil and place in a freezer-safe bag. They’ll keep for up to 3 months. Thaw in the fridge overnight before reheating. If you’re freezing a batch, try to freeze them plain. No toppings or fillings.

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Tips & Tricks

Use the Microwave to Save Time: You’re not sacrificing texture here. Microwaving softens the inside, and baking finishes the outside. No one will know you didn’t bake them the full hour.
Don’t Wrap in Foil: Wrapping the potatoes in foil steams the skin and leaves it soft. If you want that classic crispy skin, leave them uncovered in the oven.
Prick the Skin First: This helps steam escape and prevents your potato from splitting open. It’s a simple step but makes a big difference in how evenly the potato cooks.
Use the Right Potatoes: Russet potatoes are best for baking because they’re starchy and fluffy. Waxy potatoes like Yukon Gold won’t give you the same interior texture.
Test Doneness with a Fork: A perfectly baked potato should have a skin that gives a little resistance and a soft center you can easily poke through. If your fork glides in without much push, it’s ready.

More Potato Favorites

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Dinners for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Do I need to wrap the potatoes in foil before baking?
No, and actually it’s better not to. Wrapping in foil traps steam and gives you soft, leathery skin. Leaving them unwrapped lets the skin dry out and crisp up in the oven, which is exactly what you want.
Why use the microwave at all. Can I just bake them the full time?
You can bake them the traditional way for an hour, but starting with the microwave speeds things up and still gives you great texture. It’s especially helpful on busy nights.
Can I use this method for sweet potatoes?
Yes, the method works well for sweet potatoes too. Just microwave them for about 4 minutes to start, then bake for 20 to 30 minutes, depending on size. Keep in mind the skin won’t get quite as crisp as with russets.
How do I keep the skin crispy after baking?
Don’t wrap the potatoes or store them while hot. Let them cool completely before storing, and reheat them in the oven or air fryer rather than the microwave to get the skin crisp again.
Is garlic powder necessary?
Not at all! It just adds an extra layer of flavor to the skin. You can skip it entirely, or try something else like smoked paprika or onion powder if you want a different flavor profile.
What’s the best way to reheat leftovers?
The air fryer or oven is your best bet for keeping the texture. Reheat at 350°F for about 8–10 minutes. If you’re in a hurry, you can use the microwave, but the skin will soften.
Do I need to flip the potato in the oven?
It’s not required, but flipping it halfway through can help the skin crisp up more evenly, especially if it’s resting on a tray instead of directly on the rack.
Can I prep them ahead of time?
Yes, you can microwave them earlier in the day and keep them in the fridge. When you’re ready, oil and season them, then finish in the oven. It’s a great trick for weeknight dinners.
Can I bake multiple potatoes at once?
Absolutely. Just make sure they’re roughly the same size so they cook evenly. If your oven or microwave is small, you may need to rotate them or give them a little extra time.
How do I pick the best potato at the store?
Look for firm russet potatoes with no green spots, sprouts, or soft patches. Medium to large ones are best for stuffing or topping.

Perfect Baked Potatoes

Make the perfect baked potatoes using the microwave to speed things up, then finish in the oven for crispy skin and a fluffy center.

Course Side Dish

Cuisine American

Keyword Classic, Comfort Food, Easy, Family Friendly, Microwave

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 236kcal

Equipment

Baking dish
Microwave-safe plate
Pastry brush
Fork

Ingredients

4 Russet potatoes
2 tbls Olive oil
2 tsp Salt
1 tsp Black pepper
2 tsp Garlic powder

Optional Toppings

Sour cream green onions, butter (optional for serving)

Instructions

Wash and dry the potatoes, then prick a few times with a fork.
Microwave on a microwave-safe plate for 5 to 6 minutes, flipping halfway.
Brush each one with olive oil and sprinkle with salt, pepper, and garlic powder.
Place on a baking tray and bake at 425°F for 30 to 40 minutes until the skin is crisp and the inside is soft.
Slice open and top with sour cream, green onions, or anything you like.

Nutrition

The post Perfect Baked Potatoes appeared first on Tessie's Table.

Slow Cooker Pumpkin Soup

Therese Buchanan — Fri, 26 Sep 2025 18:59:46 +0000

This Slow Cooker Pumpkin Soup is creamy, savory, and full of rich fall flavor. Made with canned pumpkin, Parmesan cheese, a splash of cream, and crispy bacon on top, it’s a set-it-and-forget-it recipe that makes dinner easy. Let the slow cooker do the work while you enjoy the smells filling the kitchen. Craving more meals you can set and forget? This recipe is part of my easy slow cooker dinners roundup, packed with crockpot recipes for busy weeknights.

Photo Credit: Tessie’s Table.

This is one of those recipes you can throw in the slow cooker earlier in the day and come back to something warm and ready to go. It’s perfect for chilly evenings, casual dinners, or even meal prep for the week. I love serving it with Rustic Bread or Homemade Irish Brown Bread, and if you’re building a fall-themed menu, try adding Mini Pumpkin Cheese Balls or a side of Pumpkin Butter to snack on while it simmers.

Why you’ll love this Slow Cooker Pumpkin Soup

Effortless prep:
It takes just a few minutes to chop and stir everything together. Then you let the slow cooker handle the rest.
Creamy and comforting flavor:
Pumpkin purée and Parmesan melt into a silky soup with warm spices, a touch of cream, and just the right amount of saltiness from the bacon.
Perfect for busy days:
Whether you’re making it ahead for the week or want something warm after a long day, it’s ready when you are.

Easy Crockpot Pumpkin Soup with Bacon

I started making this slow cooker pumpkin soup a few years ago as an easy weeknight dinner when the weather started to turn cooler. With our busy fall schedule in Atlanta, I love recipes that don’t require much hands-on time but still feel hearty and homemade. The bacon on top makes it a bit more indulgent, and the Parmesan adds so much depth. It’s definitely one of those soups that tastes even better the next day.

Ingredients Needed for Slow Cooker Pumpkin Soup

Pumpkin purée: Canned pumpkin keeps this recipe simple and gives the soup its base and color.
Onion and garlic: Adds depth and builds flavor as it slowly cooks.
Chicken broth: Thins out the pumpkin and adds a savory layer.
Heavy cream: Adds richness and smooth texture.
Parmesan cheese: Melts into the soup for salty, nutty flavor that pairs so well with pumpkin.
Thyme and smoked paprika: These herbs and spices add warmth and a slightly earthy, smoky taste.
Salt and pepper: Just enough to balance the sweetness of the pumpkin and the saltiness of the cheese and bacon.
Bacon: Cooked separately until crispy and sprinkled on top just before serving.

How to make Slow Cooker Pumpkin Soup

**For more detailed instructions, please refer to the printable recipe card below.**

Add pumpkin purée, onion, garlic, chicken broth, heavy cream, Parmesan cheese, thyme, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.

Cover and cook on low for 6 hours or on high for 3 hours. When done, blend the soup until smooth.

Cook the bacon in a skillet over medium heat until crispy, about 6–8 minutes and crumble once cooled.

Top with a drizzle of cream and crispy bacon crumbles.

Variations

Make it vegetarian: Skip the bacon and swap chicken broth for vegetable broth. Add an extra pinch of smoked paprika for depth.
Add spice: Stir in a little cayenne or chili flakes if you like heat.
Use a different cheese: Try pecorino, white cheddar, or even goat cheese for a fun twist.
Top with roasted pumpkin seeds: For a crunchy, nutty topping instead of bacon.
Add more veggies: Stir in a handful of spinach or kale at the end, or toss in some carrots when cooking for added nutrition.

Serving Suggestions

Pair with bread: Serve with Rustic Bread or Homemade Irish Brown Bread to soak up every last bit.
Serve as a starter: Start your fall dinner with this soup, followed by something like Slow Cooker Beef Stew or Pumpkin Chili.
Add a savory Appetizer: A plate of Mini Pumpkin Cheese Balls makes it a festive fall combo.
Round out a fall meal: Follow the soup with Pumpkin Pie Cheesecake Cups or Pumpkin Roll for dessert.
Top it off: Finish with a swirl of cream, extra Parmesan, or a pinch of paprika for a pretty garnish.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Slow Cooker Pumpkin Soup?

Let the soup cool, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.

Can I freeze Slow Cooker Pumpkin Soup?

Yes, it freezes really well. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw in the fridge overnight and reheat on the stove.

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Tips & Tricks

Blend carefully: Use an immersion blender for ease, or a standard blender in batches. Let the soup cool slightly first if you’re using a regular blender.
Cook bacon separately: Don’t try to slow cook the bacon in the soup. It’s best cooked until crispy and added right before serving.
Don’t skip the Parmesan: It adds tons of flavor and makes the soup feel more complete. Grate it fresh if you can.
Adjust cream to taste: You can add more or less depending on how rich you want it. Add a splash just before serving for extra creaminess.
Double the batch: If your slow cooker is big enough, make a double batch and freeze half for later.

More Pumpkin Recipes

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use fresh pumpkin instead of canned?
Yes, but it takes more time. Roast and purée your pumpkin until smooth, then measure it out to use in place of the canned version.
Can I make this ahead?
Definitely. It reheats beautifully and actually tastes even better the next day.
Can I make this without cream?
You can! It’ll still be creamy from the pumpkin and Parmesan. You could also use a non-dairy alternative like coconut cream or oat milk.
What should I serve with it?
Bread, salad, or a savory side like Mini Pumpkin Cheese Balls work great. Try it alongside Pumpkin Coconut Curry Soup for a pumpkin soup sampler.
Can I freeze it with the cream in it?
Yes, the small amount of cream holds up well when frozen. Just stir well when reheating.
What’s the best way to reheat it?
Warm it gently on the stovetop, stirring occasionally. You can also microwave it in short bursts, stirring in between.
Can I leave out the bacon?
Absolutely. It’s delicious without it, or you can use crispy chickpeas or pumpkin seeds instead.
Is it spicy?
No, it’s mild as written. Feel free to add a little heat with smoked paprika or chili flakes if you want.
Can I add protein to it?
Yes. Shredded chicken, sausage, or even white beans would work well stirred in after blending.

Slow Cooker Pumpkin Soup

A rich and creamy slow cooker pumpkin soup made with Parmesan cheese and crispy bacon. A set-and-forget fall recipe the whole family will enjoy.

Course Lunch, Main Course, Soup

Cuisine American

Keyword Comfort Food, Fall, Family Meals, One Pot, Potluck, Thanksgiving

Prep Time 5

Cook Time 6

Total Time 6 5

Servings

Calories 250kcal

Equipment

Ingredients

2 15 oz cans pumpkin purée
1 yellow onion chopped
3 garlic cloves minced
4 cups chicken broth
½ cup heavy cream plus more for garnish
1 cup grated Parmesan cheese
½ teaspoon dried thyme
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
6 slices bacon cooked until crispy and crumbled

Instructions

Add pumpkin purée, onion, garlic, chicken broth, heavy cream, Parmesan cheese, thyme, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.
Cover and cook on low for 6 hours or on high for 3 hours.
When done, blend the soup until smooth using an immersion blender or carefully transfer to a blender in batches.
Taste and adjust seasoning if needed.
Ladle into bowls and top with a drizzle of cream and crispy bacon crumbles. Serve hot.

Nutrition

The post Slow Cooker Pumpkin Soup appeared first on Tessie's Table.

Pumpkin Coconut Curry Soup

Therese Buchanan — Tue, 23 Sep 2025 01:37:56 +0000

This Pumpkin Coconut Curry Soup has cozy Thai-inspired flavors with a creamy base of coconut milk, a little heat from red curry paste, and a pop of lime at the end. It’s creamy, just a little spicy, and perfect for a quick fall dinner. I love how easy it is to make with pantry staples, and it always smells amazing while it’s bubbling away on the stove.

Photo Credit: Tessie’s Table.

This soup is perfect for a chilly evening or a quick meatless meal. It works great as a weeknight dinner with some Rustic Bread or Homemade Irish Brown Bread on the side. You can keep it smooth or leave it a little chunky for extra texture. I also love pairing it with my Mini Pumpkin Cheese Balls as a starter for a fall get-together.

Why you’ll love this Pumpkin Coconut Curry Soup

Quick and easy:
It’s all made in one pot and ready in 30 minutes. You don’t even need to peel or roast anything.
Rich and creamy:
The pumpkin and coconut milk create a silky, comforting texture that feels very indulgent without being heavy.
Packed with flavor:
Between the curry paste, garlic, ginger, and lime, this soup has layers of warm, bright, slightly spicy flavor that make it way more exciting than your average fall soup.

Easy Pumpkin Curry Soup with Coconut Milk

I first made this on a whim when I had leftover pumpkin purée and a can of coconut milk in the pantry. I’m always looking for ways to use canned pumpkin beyond baking, and I love all the Thai flavors this soup has. This turned out so good that it quickly became part of our fall dinner rotation alongside my Slow Cooker Pumpkin Soup on hectic days. It’s especially handy when I want something warming but don’t want to spend all evening cooking.

Ingredients Needed for Pumpkin Coconut Curry Soup

Olive oil: Used to sauté the aromatics and carry the flavor.
Onion, garlic, and ginger: The flavor base of the soup. These add depth, warmth, and just the right kick.
Red curry paste: Adds bold, spicy flavor and a little color. Use more or less depending on your heat preference.
Curry powder: Adds warmth and complexity.
Pumpkin purée: Canned pumpkin works perfectly here and gives the soup its body and beautiful orange color.
Coconut milk: Full-fat coconut milk makes the soup creamy without needing dairy.
Broth: Vegetable broth keeps it vegetarian, or you can use chicken broth for added richness.
Soy sauce: Adds salt and umami. You could use fish sauce instead if you want deeper savory flavor.
Salt and pepper: Season to taste.
Lime juice: Brightens everything up at the end.
Optional garnishes: Chopped cilantro, a drizzle of cream or coconut milk, or chili oil for a little heat.

How to make Pumpkin Coconut Curry Soup

**For more detailed instructions, please refer to the printable recipe card below.**

Heat olive oil in a large pot, add onion and cook until softened, about 3-5 minutes.

Stir in garlic, ginger, red curry paste, and curry powder. Cook for 1–2 minutes until fragrant.

Add pumpkin purée, coconut milk, and broth. Stir to combine.

Season with soy sauce, salt, and pepper. Bring to a simmer and cook for 15–20 minutes, stirring occasionally.

Stir in lime juice just before serving and garnish with fresh cream, cilantro, and chili oil if desired.

Variations

Make it spicier: Add more red curry paste or a pinch of red pepper flakes for extra heat.
Add protein: Stir in shredded rotisserie chicken, shrimp, or cubed tofu for a heartier version. Even dumplings work in this soup!
Make it creamier: Add a splash of heavy cream or a spoonful of peanut butter for extra richness.
Use different broth: Chicken broth adds more flavor, or go with veggie broth to keep it vegetarian.
Top with crunchy chickpeas: They add texture and a little protein, and they’re so easy to make or buy pre-made here.

Serving Suggestions

Pair with bread: This soup is perfect with Rustic Bread or Homemade Irish Brown Bread to dip and scoop.
Serve with cheese balls: Start with a batch of Mini Pumpkin Cheese Balls for a full-on pumpkin dinner night.
Add to a fall dinner menu: Serve this with a side salad and finish with Pumpkin Pie or Pumpkin Pie Cheesecake Cups for dessert.
Turn it into a meal prep lunch: Portion it into jars or containers with cooked rice or noodles at the bottom.
Add toppings for texture: A swirl of coconut milk, a sprinkle of chili oil, or even some crispy onions on top gives it a little extra flair when serving.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Pumpkin Coconut Curry Soup?

Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave, stirring occasionally.

Can I freeze Pumpkin Coconut Curry Soup?

Yes! This soup freezes beautifully. Let it cool, then store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.

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Tips & Tricks

Use full-fat coconut milk: It gives the soup a creamy, velvety texture that feels satisfying without any dairy.
Don’t skip the lime juice: It adds a fresh pop of brightness at the end that balances all the spices.
Sauté the spices: Cooking the curry paste and curry powder with the garlic and onion wakes up the flavor and makes the soup taste deeper and more developed.
Blend it or leave it chunky: I like to blend half and leave the other half chunky if I want a bit more texture.
Adjust seasoning to taste: Depending on your broth and soy sauce, you may want a little more salt or a splash of lime at the end.

More Pumpkin Recipes

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use fresh pumpkin instead of canned?
You can, but it’ll take more prep. Roast and purée your pumpkin until smooth before using in the soup.
Can I make this ahead of time?
Definitely, the flavors actually deepen after a day in the fridge, making it even better the next day.
How can I make it thicker?
Let it simmer uncovered for a little longer to reduce, or add less broth. You can also stir in a spoonful of nut butter to thicken.
What should I serve with it?
Bread, rice, noodles, or a light salad all go great. It’s also delicious on its own.
Can I use light coconut milk?
You can, but the soup won’t be as rich. It’ll still be good though!
Can I freeze this soup?
Yes, it freezes really well. Just make sure to leave room in the container for expansion.
How spicy is it?
It’s mildly spicy as written. Add more curry paste or chili flakes if you like heat.
Can I use curry powder only?
You can, but it won’t have the same depth. Red Curry paste adds more complexity and spice.

Pumpkin Coconut Curry Soup

Creamy pumpkin coconut curry soup made with canned pumpkin, coconut milk, and warm spices for an easy, flavorful meal.

Course Lunch, Main Course, Soup

Cuisine American

Keyword 30-minute meal, Comfort Food, Fall, Family Friendly, One Pot, Potluck, Thanksgiving

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 358kcal

Equipment

Wooden spoon
Measuring Cups and Spoons
Knife
Cutting board
Blender or immersion blender (optional, for extra smooth texture)

Ingredients

1 tablespoon olive oil
1 onion diced
6 garlic cloves minced
2 teaspoon fresh ginger grated
4 tablespoons red curry paste
2 tablespoon curry powder
2 can 15 oz pumpkin purée
2 can 14 oz coconut milk (full fat for creamier soup)
2 cups vegetable broth or chicken broth
2 tablespoon soy sauce
½ teaspoon salt
½ teaspoon black pepper
Juice of 1 lime

Optional Garnish

Fresh cilantro chopped
Cream
Chili oil

Instructions

Heat olive oil in a large pot over medium heat.
Add onion and cook until softened, about 5 minutes.
Stir in garlic, ginger, red curry paste, and curry powder. Cook for 1–2 minutes until fragrant.
Add pumpkin purée, coconut milk, and broth. Stir to combine.
Season with soy sauce, salt, and pepper. Bring to a simmer and cook for 15–20 minutes, stirring occasionally.
Blend with an immersion blender if you want a super smooth texture, or leave it chunky for more body.
Stir in lime juice just before serving.
Garnish with fresh cream, cilantro and chili oil if desired.

Nutrition

The post Pumpkin Coconut Curry Soup appeared first on Tessie's Table.

Pumpkin Chili Recipe

Therese Buchanan — Wed, 27 Aug 2025 21:00:00 +0000

Pumpkin chili recipe is hearty, smoky, and loaded with flavor. Between the ground beef, crispy bacon, and all the fall veggies, this pot doesn’t last long in my house. The pumpkin purée makes it thick and rich, while the chili spices keep every bite bold and satisfying. It’s easy enough for a weeknight and tasty enough to show off at game day parties.

Photo Credit : Tessie’s Table.

This Pumpkin Chili recipe is a true one-pot meal, meaning less mess and more flavor, and it’s easy to swap ingredients depending on what’s in your kitchen. The pumpkin adds more than just color to chili. It makes the base thick and hearty, while sneaking in extra nutrients like vitamin A and fiber. Root vegetables like carrots, parsnips, and sweet potatoes bring natural sweetness that balances the smoky bacon and bold chili spices. If you are looking for a healthy and hearty meal, I’ve got you!

Why you’ll love this Pumpkin Chili Recipe

Extra flavor from bacon and spices:
Crispy bacon and smoky paprika give this pumpkin chili a bold kick you don’t get in regular beef chili.
Loaded with veggies:
Carrots, parsnips, turnips, and sweet potatoes make it hearty, colorful, and packed with nutrients.
One-pot and freezer-friendly:
Everything cooks in a single pot, and the leftovers freeze beautifully for quick dinners later.

Why I Love Making Pumpkin Chili for Dinner

This recipe started out as a way to use up leftover root veggies, but now it’s one of my favorite dinners to make when I want something filling but easy. I usually have a can of pumpkin in the pantry and ground beef in the freezer, so it comes together without much planning. And for me, the crispy bacon on top is a must every single time.

Ingredients Needed for This Pumpkin Chili Recipe

Olive oil – Helps cook the bacon and veggies without sticking.
Bacon – Adds a smoky flavor that makes this chili stand out. I like to keep it crispy and add it on top right before serving.
Onion and garlic – The base of almost every great chili. They build flavor right from the start.
Ground beef – Hearty and protein-packed. You can swap for turkey or chicken if you like.
Pumpkin purée – Thickens the chili and gives it a rich, velvety texture. It also adds nutrients without changing the flavor too much.
Fire-roasted tomatoes – Bring a little smoky, tangy kick that balances the sweetness of the root veggies.
Kidney beans and ranch style beans – Make the chili extra hearty and add great texture.
Parsnips, carrots, turnips, and sweet potatoes – A mix of root veggies that bring sweetness, spice, and a little bite. Feel free to swap them around depending on what you have.
Fresh thyme and chili spices – The mix of thyme, chili powder, cumin, garlic powder, onion powder, and smoked paprika gives the chili depth and a little heat.
Beef broth – Ties it all together and lets the flavors simmer into something rich and delicious.

How to make This Pumpkin Chili Recipe

this Pumpkin Chili Recipe

**For more detailed instructions, please refer to the printable recipe card below.**

Cook bacon in a large pot until crispy, then set aside.

Cook onion and garlic in the bacon grease.

Add ground beef, season, and cook until browned.

Stir in pumpkin, tomatoes, beans, veggies, spices.

Add the broth and bring to a boil.

Reduce to a simmer and cook for 30-40 minutes.

Variations

Turkey Pumpkin Chili: Swap the ground beef for ground turkey. It lightens things up while still keeping the chili hearty and flavorful.
Spicy Pumpkin Chili: Add diced jalapeños or a few chipotle peppers in adobo sauce to the pot. This gives the chili a smoky heat that pairs perfectly with the pumpkin and sweet root veggies.
Vegetarian Pumpkin Chili: Leave out the beef and bacon and add an extra can of beans, such as black beans or pinto beans. Using vegetable broth instead of beef broth makes it completely meat-free but still filling.
Pumpkin Chicken Chili: Use ground chicken or even shredded rotisserie chicken. The pumpkin broth gives it a creamy texture, and the chicken soaks up all the spices beautifully.
Chunky Pumpkin Chili with Stew Meat: Instead of ground beef, use cubed beef stew meat. Let it simmer low and slow until the meat is tender. It makes the chili extra hearty and gives it more of a stew-like feel.

Serving Suggestions

Classic toppings: A dollop of sour cream, shredded cheddar, and fresh green onions are always a win. The creaminess balances the smoky chili spices and makes each bite pop.
Guacamole on top: Instead of plain avocado, add a spoonful of my homemade guacamole as a topping. It’s creamy, zesty, and takes this chili to the next level.
Cornbread on the side: Pumpkin chili pairs perfectly with cornbread. The sweet, crumbly texture is ideal for soaking up the chili broth, and my cornbread recipe is the perfect match.
Over baked potatoes: Spoon the chili over a fluffy baked potato for a filling twist. My baked potato recipe gives you all the tips for crispy skin and a soft center.
Chili bar style: Set out bowls of toppings like shredded cheese, sour cream, jalapeños, tortilla chips, and guacamole so everyone can build their own. It’s a fun way to serve chili for game day or family dinners.

Photo Credit : Tessie’s Table.

Storage and Freezing

How should I store this Pumpkin Chili Recipe?

Let the chili cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days. It actually gets better the next day as the flavors soak in.

Can I freeze this Pumpkin Chili Recipe?

Yes! Once cooled, portion the chili into freezer-safe containers or Souper Cubes. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop or in the microwave until hot.

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