Fall is all about Pumpkin. Explore our Favourite Recipes
Pumpkin Soup
Ingredients
1 onion
10gr fresh ginger
500gr pumpkin
2 cloves garlic
2 carrots
400ml can coconut milk
200ml vegetable stock
A spoon of curry
Olive oil
Salt and pepper
directions
In a big pan, heat the olive oil at medium-high heat. Add the onion and garlic, cut in small pieces. Add the curry. Cook until the onion becomes translucent.
Add the ginger, also cut in small pieces and the carrots cut into slices. Cook for approximately 10 more minutes.
Add the pumpkin cut into big pieces and cook for 5 more minutes. Add the vegetable stock and bring to a boil before reducing the heat to lower. Cook for 30 minutes or until the pumpkin is tender.
Blend everything until smooth.
Bring the soup back to the pan and add coconut milk. Add salt and pepper and more curry if you like.
Pumpkin Hummus
playswellwithbutter.com
Ingredients
500gr pumpkin
400gr can chickpeas
25gr tahini
Juice of half a lemon
2 garlic cloves
Olive oil
Directions
Cut the pumpkin into medium pieces, removing all seeds. Place the pieces in a baking tray, add olive oil, salt and pepper and roast at 180º for approximately 40 minutes until the pumpkin is tender.
Once cooked, place all of the ingredients into a food processor and blend until you get a hummus texture. If needed, add more olive oil.
HEALTHY PUMPKIN DONUTS
brownedbutteredblondie.com
Ingredients
140gr cooked pumpkin
80gr dates (previously hydrated)
40gr 100% cacao powder
35gr oat flour
35gr coconut oil
2 eggs
Salt
2gr baking soda
Directions
1. Bring all ingredients to a food processor and blend.
2. Bring the mixture to a donut mold and place in the oven for 15-17’ at 180º.
3. In the meantime, melt 200gr of 85% dark chocolate and pour it over the donuts when they get to room temperature.
Honey Roasted Pumpkin Seeds
theharvestkitchen.com
Ingredients
300gr pumpkin seeds
15gr ghee
40gr honey
2 spoons cinnamon
DIRECTIONS
1. In a medium bowl, melt the ghee in the microwave. Once its melted, mix the honey and the cinnamon with the butter.
2. Place the pumpkin seeds in a on oven tray with parchment paper and pour the mixture over them. Mix all together so the mixture gets all pumpkin seeds.
3. Cook them for 30’ at 160º, stirring them every 7 minutes until they are golden brown.
4. Once they are at room temperature, enjoy them with your favourite yoghurt or chia pudding.
Roasted Pumpkin Salad
jaroflemons.com
Ingredients
500gr pumpkin
Olive oil
Salt and pepper
35gr pine nuts/ walnuts
150gr baby spinach leaves
50gr feta cheese
Directions:
1. Cut the pumpkin into medium pieces and place in a oven tray with olive oil, salt and pepper. Bake for 20 minutes at 180º and then flip the pieces and cook for 8-10 more minutes.
2. Toast the pine nuts in a pan at medium heat until they become light brown.
3. Place the spinach leaves in a bowl and add the pumpkin pieces, the pine nuts and the feta in small pieces. Add your favourite dressing.