5 Delicious Pumpkin Recipes
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
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.
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
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.
This recipe is: fat free, sugar free, low carb, gluten free, vegan!
Pumpkin Hot Cocoa
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
Heat water until boiling. Mix in protein powder, pumpkin and cocoa. Pour in mug and garnish with milk froth and dark chocolate shavings.
From the talented Chef Jason Kieffer
1 C pureed pumpkin
1/2 C garbanzo beans
1/2 C. agave
1/2 tsp allspice
1 lb. silken tofu
1/2 tsp ground cinnamon
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.
Pumpkin Protein Shake
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
Blend until smooth and enjoy!