Celebratory Fall Harvest Soups for Sukkot

–by Ronit Treatman

Other than bread, we are not instructed to serve any specific dishes during Sukkot.  The point of this festival is to celebrate the fall harvest.  A wonderful way to connect to nature is to cook with what is in season locally.  In Pennsylvania we are blessed with a bountiful fall harvest.  Hearty homemade vegetable soups accompanied by an assortment of breads are a wonderful way for your family and guests to warm up during the chilly fall evenings in the sukkah.

You can source your local vegetables by gathering your own crops from your garden, picking vegetables yourself at a farm, being a member of a Community Supported Agriculture group, or shopping at your local farmer’s market, coop, or supermarket.  Fresh seasonal produce will result in the most flavorful soups.  

Soup and bread recipes after the jump.
Some fruits and vegetables that are harvested in Pennsylvania in the fall are broccoli, cabbage, cauliflower, collards, lima beans, peppers, pumpkins, and apples.  Here is a recipe for a pareve harvest soup that incorporates some of these fresh vegetables adapted from Casey’s Café.


Spicy Fall Harvest Soup

  • 2 or 3 of any kind of squash such as butternut squash, pumpkin, acorn squash, spaghetti squash, or hubbard.
  • 2 large onions
  • 2 sweet potatoes
  • 2 rutabagas
  • green onions
  • cilantro
  • olive oil
  • salt
  • black pepper
  • 2 cups of vegetable broth
  • 3 cups of coconut milk
  • 2 tablespoons fresh grated ginger
  • 1 cup sweet chili sauce
  • 1 tablespoon red Thai curry
  • 2 tablespoons Garam Masala
  • 1 tablespoons Ground coriander
  1. Preheat the oven to 350 degrees Fahrenheit.  Cut the squash in half.  Remove the seeds and rub the inside with olive oil.  Place on a cookie sheet.
  2. Place the onion, sweet potatoes, rutabags, and turnips in a porcelain baking dish.  Add ½ cup of water, and sprinkle with salt and pepper.  Cover with aluminum foil.
  3. Bake all of these vegetables for 60 minutes. Remove from the oven and allow to cool.  Peel the squash.
  4. Puree all the vegetables in a food processor.  
  5. Place the puree in a stockpot with 4 cups of water, the vegetable broth, and coconut milk.
  6. Add ginger, chili sauce, coriander, curry, and garam masala to taste.

You can chop up green onion and cilantro to garnish.

Serve with whole grain corn bread for a gluten-free feast.  Here is a recipe adapted from The Fresh Loaf.

Whole Grain Corn Bread

  • 2 cups ground corn meal
  • 2 tablespoons olive oil
  • 1 egg
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¾ cups of soymilk
  • 1 ¾ tablespoons of vinegar
  • 2 tablespoons raw honey
  1. Preheat oven to 400 degrees Fahrenheit.  
  2. Mix all the ingredients in a bowl.  
  3. Oil an 8X8 inch porcelain baking dish.  
  4. Pour the batter into the dish.  
  5. Bake for 30 minutes.

Pennsylvania is one of the largest growers of mushrooms in the world.  The rich variety of mushrooms we can get in Kennet Square is not to be overlooked.  Phillips Mushroom Farms grow White, Portobello, Baby Bella, Crimini, Shiitake, Oyster, Maitake, Beech, Enoki, Royal Trumpet, and Pom Pom mushrooms.  Below is an adaptation of Ina Garten’s mushroom soup recipe.


Mushroom Medley Soup

  • 2 cups thinly sliced assorted fresh mushrooms
  • 1 onion, diced
  • 1 carrot, diced
  • 2 leeks, diced
  • 1 cup minced cilantro
  • 1 tablespoon minced thyme
  • extra virgin olive oil
  • 1 cup white wine
  • salt
  • black pepper
  • ¼ cup flour
  • 1 cup heavy cream
  • 1 cup half and half
  1. In a large stockpot, heat 2 tablespoons of olive oil.  Sautee the onion, one cup of mushrooms, and carrot.  Season with salt, pepper, and thyme.  When the vegetables have softened, after about 15 minutes, add 6 cups of water.  Bring the mixture to a boil, and then allow to simmer for 30 minutes.
  2. Take another stockpot, and heat 2 tablespoons of olive oil.  Add the leeks.  Let them soften slowly over low heat.  After 20 minutes, add the remaining mushrooms and cook for 10 minutes.  Stir in the flour, and then add the wine.  Pour in the mushroom stock from the other pot and stir.  
  3. Simmer for 15 minutes.  Add the heavy cream and half and half.  Season to taste with salt and freshly ground black pepper.

Serve hot, with a crusty baguette.  Here is a recipe adapted from Food.com


Fresh Baguette

  • 4 1/2 cups unbleached flour
  • 1 packet active dry yeast
  • 1 teaspoon sugar
  • 2 1/2 teaspoons salt
  • 1 1/2 cups warm water
  1. Mix water, sugar, and yeast together.  Allow to foam, and then add flour and salt.  Knead well.  Place in an oiled bowl and cover with a kitchen towel.  Allow to rise for 1 1/2 hours.  
  2. Preheat oven to 500 degrees Fahrenheit.  
  3. Form loaf on a cookie sheet.
  4. Prepare an ovenproof bowl with water.
  5. Place cookie sheet with loaf and bowl of water in the oven.
  6. Bake for 30 minutes.

A warming, sweet, cinnamony fall fruit soup is the perfect end to the Sukkah feast.  


You may use freshly harvested Pennsylvania heirloom apples that are good for cooking such as:

  • Red Gravenstein:  An apple variety that was brought to Pennsylvania from Germany in the 1600s.
  • Grimes Golden:  This apple variety is believed to have been planted in West Virginia by Johnny Appleseed in 1795.  
  • Cox Orange Pippin:  This apple was brought from England in the 1830s.  It matures to a beautiful red color, and is excellent for cooking.
  • Calville Blanc:  A French apple grown for King Louis XIII, it has a tart flavor.
  • Newtown Pippin:  This variety was grown for export by Benjamin Franklin in the 1700s.

You can order these apples from #1 Farm, at [email protected].  


Fall Fruit Harvest Soup

  • 1 apple, diced
  • 1 pear, diced
  • 1 cup fresh cranberries, diced
  • 3 plums, diced
  • 1 cinnamon stick
  • Raw honey to taste (optional)
  1. Place the apple, pear, plums, and cranberries in a pan.  
  2. Cover with water and bring to a boil.  
  3. Add the cinnamon stick.  
  4. Lower the heat and allow to simmer for about 30 minutes.

Stir in honey if desired.  Enjoy hot.

This soup goes well with fresh, hot pumpkin bread.  It is a pareve recipe adapted from Simply Recipes.


Pumpkin Bread

  • 1 cup pureed pumpkin
  • ¼ cup water
  • 2 eggs
  • ½ cup extra virgin olive oil
  • 1 cup sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon salt
  • 1 ½ cups unbleached flour
  • 1 teaspoon baking soda
  • ½ cup chopped walnuts
  • ½ cup roasted pumpkin seeds
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Mix all the ingredients except the roasted pumpkin seeds in a bowl.
  3. Pour into a 9X5X3 inch loaf pan which has been coated with olive oil.  
  4. Decorate the top with roasted pumpkin seeds.
  5. Bake for 60 minutes.

As the fall days grow shorter and cooler, the yearly ritual is upon us.  We celebrate the fall harvest together in our sukkot.  Whether you are hosting or visiting, offering a delicious, homemade warming soup and a fresh loaf of fragrant bread is the perfect way to bond with friends and family.

For Your Indian Cooking Adventure: International Foods & Spices

by Ronit Treatman

Where can you find tamarind, sour mango powder, and jaggery in Philadelphia?  I found out serendipitously the other day when I got lost.  As I drove past the intersection of 42nd and Walnut Street I noticed a store called International Foods & Spices.  It intrigued me, so I decided to take a detour and see what it was.

More after the jump.
The shop’s unassuming front gave no indication of the treasures within.  As I opened the door and stepped inside, I was greeted by huge sacks of Basmati rice, imported from India.  Sitar music played subtly in the background.  As I strolled around the store, overhearing conversations, I realized that its name is very appropriate.  I introduced myself to the other customers and met people from Iran, Afghanistan, Pakistan, India, and Ethiopia.  Residents from Center City and students and faculty residing in University City were also shopping there.  All of them raved about the quality of the spices.  Every imaginable type of dried bark, seed, root, fruit, nut, and herb is available here.  There are whole spices and ground spices, most of which are imported from India.  The essentials of Indian cuisine such as ginger, cardamom, star anise, turmeric, coriander, cumin, allspice, and peppercorns are on the shelf.  Cinnamon is available; ground, in stick form, or as pieces of bark, which really take us to its source, the Cinnamon tree.  Tamarind and sour mango powder are for sale, “to add tartness to curries.”  Jaggery, a molded cake of unrefined sugar dried from the sap of date palms or sugarcane, is on the shelf, to be used in both sweet and savory dishes.  I saw bags of exotic dried spices, with no name on them.  Mr. Singh, the proprietor of the store, explained that they are for chewing, like gum.  There are also curry and masala spice mixtures for sale, ranging in color from gold to crimson.  One of the Indian customers I chatted with told me that no self-respecting Indian would ever cook with that.  “We mix our own,” she sniffed.  The dried fruit, of superior quality, is imported from Israel.  Especially delicious were the natural dried dates still on the branch.  The most exotic were the small, brown Persian dried limes.  I asked the Iranian customer I met there, ” What do you cook with that?”  “We add them to stews,” she told me.  “To add just a touch of sour.”

The Indian lady I chatted with encouraged me to purchase a block of compressed tamarind to prepare a different, refreshing summer drink.  Tamarind is a tart, reddish-brown fruit.  Indigenous to Africa, it grows on a tree.  The tamarind fruit is a pod, with a hard, brown peel.  It is very healthy, full of vitamin B and calcium.  Tamarind is a common ingredient in chutneys and other condiments.  This woman makes a restorative summer drink with it.  She generously shared her Southern Indian recipe with me.

Refreshing Tamarind Cooler

  • 1 block of compressed tamarind
  • 1-½ cups boiling water
  • 1-quart cold water
  • Sugar or jaggery to taste
  • Pinch of salt

    Soak the block of compressed tamarind in the hot water for half an hour.

    Pour the water and tamarind into a blender and mix well.

    Add the cold water.

    Sweeten to taste.  If desired, add a pinch of salt.  It should have a sweet-tangy flavor.

    Serve chilled over ice.  Garnish with a fresh mint leaf.

    The products in this store inspired me to try cooking some authentic Jewish Indian recipes.  I decided to cook a fish dish from the Bene Israel community of Mumbai, India.  The Bene Israel are descendants of Galilean Jews who escaped from the Romans in the 2nd Century BCE.  They were sailing away from Israel when they were shipwrecked.  The survivors made it to Mumbai.  This community remained completely disconnected from other Jews until Baghdadi Jewish traders rediscovered them in the 18th Century CE.

    Fish Curry
    Adapted from Claudia Roden

  • 1 ½ pound flounder
  • Salt to taste
  • ½ teaspoon turmeric
  • 1-teaspoon cumin
  • 1 cup toasted, shredded coconut
  • ½ cup coconut milk
  • 3 tablespoon Toasted Sesame oil
  • 1 green chili pepper
  • 2 cups cilantro
  • 1 lime
  • 7 garlic cloves, minced

    Blend the cilantro, cumin, turmeric, chili pepper, coconut milk, and shredded coconut in a food processor.  Sautee the garlic in the sesame oil.  Add the coconut paste and stir until hot.  Add two cups of water, some salt, and squeeze in some lime.  Stir, bringing the mixture to a boil.  Add the fish, and simmer for fifteen minutes.

    You can serve this dish with steamed basmati rice, or you can choose from the large selection of frozen specialty Indian breads, such as naan and paratha, for sale here.  Also in the freezer, you can find all natural tamarind, tomato, cilantro, and coconut, and mint chutneys.  They defrost quickly, and are the perfect accompaniment to the curried fish.

    If you don’t have the time or the patience to cook with these delicious spices, this store is a great source of Kosher, vegetarian, vegan, and gluten free prepared foods. They are imported from India.  Some of them come vacuum-sealed, and will keep indefinitely without refrigeration. Many of them are kosher, with a seal from the Kosher Inspection Service of India, based in Mumbai. In the frozen foods section, one freezer is dedicated only to vegetarian foods.  One really exotic appetizer that I discovered is Patra leaf roulades.  Patra leaf is the leaf of the Taro root plant.  The leaves are sautéed and flavored with coconut and coriander.  There are a variety of Pakoras, seasoned Indian vegetable fritters, and Muthia, steamed cabbage dumplings, seasoned with peppers and sesame seeds.  From Southern India, there are Mendu Vada, “crispy, golden lentil fritters.” There is a whole aisle of jarred Indian pickles and preserves to choose from that would go well with any of these dishes.

    One of my favorite discoveries in International Foods is Nashta.  Known as “Indian snick snacks” in our family, Nashta is a blend of nuts, pulses, puffed Basmati rice, dried noodles, and sun dried potato chips.  This is flavored with different spice combinations, ranging from mild to really spicy.  I serve them at get togethers instead of chips.  These mixtures also add an unexpectedly crunchy, spicy kick to my grandmother’s chicken soup.  

    To conclude your meal, you can choose from the refrigerated case of Mithai, or Indian desserts.  They are made with coconut, cardamom, almonds, raisins, pistachio, and cashew.  There are also exotic mango, pistachio, saffron, and rose water ice creams for sale.  

    I wanted to prepare my own dessert, so I tried another Bene Israel recipe called Kheer.  It is a type of coconut rice pudding.  This is a dairy free, gluten free dessert.

    Rose Kheer
    Adapted from Chef Sanjeev Kapoor

  • 2 tablespoons Chopped Pistachios
  • 2 tablespoons Slivered Almonds
  • 1/2 teaspoon green cardamom powder
  • 2 tablespoons Rose syrup
  • 2 tablespoons jaggery
  • 1 cup Water
  • ¾ cup Rice flour
  • 3-¾ cup Coconut milk

    Slowly bring the coconut milk to a boil.  Mix the rice flour and water in a bowl, and then add the paste to the boiling coconut milk.  Stir until the paste is incorporated into the coconut milk.  When the mixture has thickened, add the jaggery and green cardamom powder.  Set aside to cool.  Mix in the rose syrup.  Pour the pudding into a serving dish.  Decorate with the pistachios and almonds.  Refrigerate for two hours.

    Mr. Singh is a chef from Punjab, and owned a restaurant before he opened International Foods & Spices.  When I felt ready to create my own Indian specialties, his help and advice were invaluable to a novice like me!  How did my dishes turn out?  The Bene Israel curried fish was rich and velvety in its voluptuous coconut sauce.  The tamarind cooler, which we served with lots of ice, was tart and refreshing on a hot summer evening.  The rose kheer was very exotic and different.  I loved its nutty crunchiness.  When I garnished it with fresh rose buds and petals, I felt like I was serving the dessert of the Rajas.    

    International Foods & Spices

    4203 Walnut Street
    Philadelphia, PA 19104

    Tel:  (215) 222-4480

    Fax: (215) 222-5912

    Email:  [email protected]

    Website: http://intlfoodsandspices.com/…

    Business Hours

    11 am to 8 pm
    Closed on Tuesdays