You know life is good when it includes pumpkins. And I LOVE a good pumpkin recipe! I know the saying goes that there are those who hate pumpkin season and those who long for it. But are there really people who loathe pumpkin everything? I am not one of them . In fact, my favourite season includes lots of extra pumpkins! Here are my 3 Easy Healthy Pumpkin recipes I use every Fall!
1. Easy Pumpkin Purée
This is the easiest pumpkin purée on the planet. I tried this years ago when I was finally fed up with peeling all the thick skinned squash Autumn swept in.
Simply choose whatever pumpkin you have available (sugar sweet is tastiest but any kind can work with these recipes).
Pop it in a pre-heated oven at 400 degrees Fahrenheit, on a baking sheet lined with parchment paper (for easy clean up) stem and all.
Bake for about 45 minutes or until a knife inserts easily and skin of pumpkin is a rich golden and beginning to brown.
Remove from oven. Slice open and scoop out the seeds (saving for roasted pumpkin seeds or composting).
Scrape out the soft pulp into a bowl. Blend on high speed, cup by cup for about 30 seconds.
And voila! Your pumpkin purée is ready to freeze, store in the refrigerator for up to one week or add immediately to your favourite pumpkin recipe.
2. Pumpkin Spice Latté
This is my all time favourite pumpkin recipe. And it literally tastes like Fall and is the perfect way to warm up on chilly Autumn mornings.
All you will need is :
- An Espresso Machine (THIS one is very reasonably priced, non-electric and can be used for decades to come).
- Organic Coffee is the most favourable and doesn’t contain harmful pesticides.
- Full Fat Coconut Cream or Unsweetened Almond Milk or Dairy Milk.
- Gingerbread Spice (or a pinch of ginger, cinnamon, nutmeg and clove to taste).
- Honey or Maple Syrup to taste
Combine ingredients in a blender and blend on high for 15 to 20 seconds to get it frothy. Reheat to make it piping hot. Sprinkle with Cinnamon and homemade coconut whip cream!
3. Roasted Pumpkin Soup
This creamy delicious roasted pumpkin soup recipe is absolutely divine! It is a wonderful holiday recipe when pumpkins are aplenty and appetites crave warmth!
All you will need is:
- 4 Cups Pumpkin Purée
- 1 tsp Salt
- 1 tsp pepper
- Olive Oil
- 1 1/2 Cups Chicken or Veggie Stock
- Full Fat Coconut Cream
- 1 tsp Cinnamon
- 2 Tbsp Maple Sugar
- 1 small yellow onion
- toasted sesame seeds to taste
- Chili Pepper to taste
- Blender (This Hand blender is perfect for quick and easy soups!)
Dice small onion and add to a thick bottomed pot with extra virgin olive oil. Sauté on medium temperature until translucent. Add in spices. Pour in stock, and pumpkin. Blend with a hand blender on high until creamy. Add in Full Fat Coconut cream and blend on high until smooth. Serve with a sprig of rosemary, a bay leaf and a sprinkling of sesame seeds and chili peppers.