Halloween is here!
And while we carve our pumpkins to spook the neighborhood, there are so many pumpkin-inspired sweet and savory recipes that will make us want to bundle up in those comfy sweaters and enjoy the warm flavors of fall.
Here are 5 of our favorite creations:
1- PUMPKIN SOUP
(Nutrition profile: Vegan, Gluten-Free)
With exceptional flavor and creamy texture, this pumpkin soup will warm up your body.
Ingredients:
- 13 cups of pumpkin, peeled and roughly chopped
- 2 tablespoon vegetable oil
- 1 onion, sliced
- 13.5 fl oz. coconut milk
- 30 fl oz. vegetable stock
- 1/2 lemon juice
- 2 cloves garlic, crushed
- Salt and pepper to taste
Instructions:
- Heat oven to 350 degrees F. Toss the pumpkin in a roasting pan with half the oil, then roast for 30 minutes until golden and tender.
- Meanwhile, put the remaining oil in a pan with the onion and garlic. Gently cook for 8-10 minutesmins until softened.
- Stir in the roasted pumpkin, lemon juice, coconut milk, stock, salt and pepper. Bring to a simmer, then cook for 5 minutes.
- Cool for a few minutes, then blend until smooth with a blender.
2- PUMPKIN ALFREDO
(Nutrition profile: Vegetarian)
Super creamy and super simple fall comfort food.
Ingredients:
- 5-6 cups of fettuccine egg pasta
- 2 tablespoons butter
- 5 garlic cloves, minced
- 1 cup pumpkin puree
- 2 1/2 cups heavy whipping cream
- 1/2 cup grated Parmesan cheese
Instructions:
- Cook the fettuccine according to package directions.
- Heat the butter over medium heat. Add the garlic and sauté until soft and fragrant. Add the pumpkin and heavy whipping cream. Simmer until slightly thickened. Add the cheese and stir to combine.
- Toss the pasta in the sauce. Top with additional cheese.
3- PUMPKIN PANCAKE
(Nutrition profile: Vegetarian, Gluten-Free)
These fluffy, gluten-free pancakes will become your favorite breakfast.
Ingredients:
- 1 cup pumpkin puree
- ¼ cup milk of choice
- 2 tablespoons coconut oil (or butter), melted
- 1 teaspoon maple syrup (or honey)
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup oat flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon and ground ginger
Instructions:
- In a small mixing bowl, stir together the pumpkin puree, milk, coconut oil, maple syrup and vanilla. Beat in the eggs.
- In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
- Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix! Let the batter sit for 10 minutes.
- Heat a heavy cast iron skillet/non-stick pan over medium-low heat. Lightly oil the surface of your pan with coconut oil, butter or cooking spray. If you’re using a non-stick electric griddle, you might not need any oil at all.
- Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.
- Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides.
4- PUMPKIN SPICED LATTE
(Nutrition profile: Vegan, Gluten-Free)
Here is a rich flavored pumpkin spiced latte with real pumpkin puree, spices and almond milk.
Ingredients:
- 3 cups almond milk
- 3/4 cup pumpkin puree
- 1 teaspoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1-1/2 cups hot brewed espresso or strong brewed dark roast coffee
Instructions:
- Place all ingredients, except coffee in a large saucepan.
- Stir while cooking over medium heat until heated through.
- Stir in hot espresso.
- Pour into warm mugs. If desired, top with whipped cream and additional nutmeg.
5- PUMPKIN COCKTAIL
(Nutrition profile: Vegan, Gluten-Free)
It is a delicious cocktail made from dark rum, pumpkin puree and spices.
Ingredients:
- 1 cup pineapple juice
- 3 tablespoons pumpkin purée
- 1 teaspoon maple syrup (more or less to taste)
- 1 big lemon, juiced
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- A pinch of ground ginger
- Pinch of nutmeg
- Pinch of allspice or cloves
- 3 ounces dark rum (Myer’s)
Instructions:
- Pour all ingredients into a blender and blend well.
- Fill two double old fashioned glasses with ice.
- Pour the mixture over ice and garnish with a dash of cinnamon.
Here is also our 5 Healthy Reasons to Eat Pumpkin at Halloween blog.
