Hold Fast Iron

"As iron sharpens iron, so one person sharpens another." Proverbs 27:17

Hold Fast Iron is dedicated to sharpening the lives of others.  


The Thanksgiving feast is nearly upon us.  Below are three recipes with a unique twist.            Bon Appetite.  

Roasted Pumpkin Soup

Roasted Pumpkin Soup

AUTHOR: Danielle Walker - AgainstAllGrain.com


  • 2-1/2 tablespoons extra virgin olive oil (divided)
  • 1 sugar pumpkin (about 2 pounds, or 3 cups canned pumpkin)
  • 2 teaspoons kosher salt (divided)
  • ¼ teaspoon ground white pepper (divided)
  • 2 carrots, chopped
  • 1 small yellow onion, chopped
  • 3 garlic cloves, peeled
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fresh ground ginger (or dried)
  • ½ teaspoon ground allspice
  • 1 bay leaf
  • 3 cups vegetable broth
  • 1 tablespoon maple syrup (brown sugar or honey will work too)
  • ½ cup unsweetened almond milk
  • ¼ cup light unsweetened coconut milk
  • 2 ounces prosciutto, cut into thin ribbons
  • 2 tablespoons sage leaves, chopped


  1. Preheat oven to 400 degrees.
  2. Cut the pumpkin in half, and remove the seeds and stringy pulp.
  3. Sprinkle with ½ teaspoon salt and ⅛ teaspoon pepper, then place them cut side down on a baking sheet lined with parchment paper. Drizzle the pumpkins with 1 tablespoon of olive oil.
  4. Place in the oven and roast for 45 min – 1 hour, until soft. Remove the pumpkin and set aside to cool enough for handling.
  5. Place the carrots, onions, and garlic on the same tray and roast for 15 minutes.
  6. In the meantime, heat 1-1/2 tablespoons olive oil over medium-high heat in a heavy pot. Add the cinnamon, ginger, allspice and bay leaf. Stir the spices constantly for 1 minute, then add the broth, maple syrup, and all of the vegetables. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the bay leaf.
  7. Working in batches, puree the soup in a blender. Make sure to vent the top of the blender, otherwise the steam from the soup will make it explode. I speak from past experiences!
  8. Return all of the soup to the pot, then add 1-1/2 teaspoon kosher salt and ⅛ teaspoon white pepper. Stir in the almond and coconut milk, then set the heat to low and keep the soup warm while you fry the prosciutto and sage.
  9. Heat ¼ cup olive oil over medium-high heat. Add the prosciutto and sage and fry until crisp.

For more great recipes, visit AgainstAllGrain.com



Honey Roasted Carrots

Honey Roasted Carrots with Balsamic





30 MIN







  • 1 lb. carrots

  • 4 scallions

  • 2 tbsp honey

  • 1 tbsp olive oil

  • 1 tbsp balsamic vinegar

  • 1 tbsp fresh thyme

  • Salt and pepper to taste


  1. Preheat the oven to 425 degrees.
  2. Peel the carrots and slice in half. If any of the carrots are very small, you can leave them whole.
  3. Line a baking sheet with parchment paper or foil.
  4. In a small bowl whisk together the honey, olive oil, vinegar, and thyme. Toss the carrots and scallions with this and lay in one layer on the baking sheet.
  5. Season with salt and pepper.
  6. Bake for 25-30 minutes, flipping halfway through.

For more great recipes, visit SlenderKitchen.com


Bacon Wrapped Sweet Potatoes

Bacon Wrapped Sweet Potatoes



  1. Preheat oven to 400°F.
  2. Cut yams lengthwise into roughly the same size wedges. I ended up with 8 wedges per yam. If you have a larger yam, you can make more wedges.
  3. Use kitchen shears or a sharp knife to cut bacon in half lengthwise. I find that a thinner cut of bacon works best.
  4. Wrap each wedge with a bacon slice.
  5. Lay slices in a single layer on a large, rimmed baking sheet.
  6. Bake for 10 minutes, then use tongs to flip the wedges, and continue baking for an additional 15 minutes or until the bacon is crispy.
  7. Enjoy!

For more great recipes, visit PaleoTable.com