5 Delicious Pumpkin Recipes
![](https://www.kathysmith.com/wp-content/uploads/2016/10/pumpkin-soup.jpg)
Pumpkin Coconut Bisque
INGREDIENTS
1 1/2 tablespoons extra-virgin olive oil
1 cup chopped onion
3 garlic cloves, minced
3 cups solid-pack pumpkin, canned
2 cups low-salt vegetable broth
2 teaspoons sugar
1/2 teaspoon ground allspice
1/2 teaspoon dried crushed red pepper
1 1/2 cups unsweetened coconut milk, divided
Salt and pepper
Pepitas, for garnish
DIRECTIONS
Heat the oil in a heavy large pot over medium heat. Add the onion and garlic. Sauté until golden, about 10 minutes.
Add the pumpkin, broth, sugar, allspice, and crushed red pepper. Bring to a boil. Reduce the heat. Cover and simmer until flavors blend, about 30 minutes.
Working in batches, puree the soup in a blender until smooth. Return the soup to the pot. Bring the soup to a simmer, thinning with coconut milk to the desired consistency. Season to taste with salt and pepper.
Ladle the soup into bowls. Sprinkle with the pepita seeds, drizzle with a teaspoon of coconut milk, and serve.
![](https://www.kathysmith.com/wp-content/uploads/2016/10/Screen-Shot-2016-10-31-at-4.34.07-PM.png)
Butterscotch Pumpkin Syrup (Delicious On Apple Cinnamon Pancakes!)
Ingredients
2 1/4 cups Water
1 cup 100% Pure Pumpkin Puree, canned
4 tsp Stevia Extract
1 tbs Butterscotch Flavor
2 tsp Pumpkin Pie Spice
2 tsp Ground Cinnamon
1 tsp Xanthan Gum
Instructions
In a large bowl, whisk together the water, pumpkin, stevia and butterscotch extract.
In a small bowl, whisk together the pumpkin pie spice, cinnamon and xanthan gum. Slowly add this to the wet ingredients while whisking vigorously.
When all is incorporated, whisk normally for a few minutes, until mixture is really smooth and even. Give it a taste and add more stevia/spices to taste. Pour into serving bottles and refrigerate to store.
Notes
This recipe is: fat free, sugar free, low carb, gluten free, vegan!
![](https://www.kathysmith.com/wp-content/uploads/2016/10/Screen-Shot-2016-10-31-at-4.47.30-PM.png)
Pumpkin Hot Cocoa
Ingredients:
1 C. Water
1/4 C. pumpkin puree
2 Tbsp. chocolate protein powder (check out the Kathy Smith Protein Shake)
1 tsp. unsweetened cocoa powder
Directions:
Heat water until boiling. Mix in protein powder, pumpkin and cocoa. Pour in mug and garnish with milk froth and dark chocolate shavings.
![](https://www.kathysmith.com/wp-content/uploads/2016/10/Screen-Shot-2016-10-31-at-4.47.18-PM.png)
Pumpkin Mousse
From the talented Chef Jason Kieffer
Ingredients:
1 C pureed pumpkin
1/2 C garbanzo beans
1 avocado
1/2 C. agave
1/2 tsp allspice
1 lb. silken tofu
1/2 tsp ground cinnamon
Directions:
Mis all ingredients in food processor. Chill for 3-4 hours. Spoon into a glass. Garnish with pomegranate seeds and cocoa powder, pumpkin seeds, and fresh mint.
![](https://www.kathysmith.com/wp-content/uploads/2016/10/protein-shake-pumpkin-3.jpg)
Pumpkin Protein Shake
Ingredients:
1/2 C. Pumpkin (Canned, pure)
1 1/2 C. Almond milk
1 Serving (2 Tbsp.) Vanilla protein powder (check out the Kathy Smith Protein Shake)
1 tsp. Pumpkin pie spice
1 C. ice to thicken
Directions:
Blend until smooth and enjoy!