It’s mid-October, which means pumpkin-flavored stuff is everywhere. And I mean everywhere! From lattes, to bread, to pie, to beer – the list goes on. I’ve even seen pumpkin-flavored pumpkin seeds at the grocery store (I’m looking at you, Trader Joe’s). If that’s not meta, I don’t know what is.
While we fully realize that we’re hopping on the bandwagon by featuring pumpkin in this month’s Seasonal Food Spotlight post, we couldn’t help ourselves. It’s just so dang delicious. Plus, this is the only time of year when pumpkin is in season, and we want to take advantage of it while we can.
You should, too! After all, pumpkin is packed full of essential nutrients we need to stay healthy. It contains vitamin A, which keeps your eyesight sharp. Plus, pumpkin is loaded with fiber, which helps you feel full longer on fewer calories. It also boasts a healthy dose of the cancer-fighting antioxidant, beta-carotene, and contains more potassium per serving than a banana. Mind blown? Mine, too.
If you’re interested in experimenting with pumpkin recipes that go beyond the obvious pies and breads, check out our suggestions below.
Cranberry Pumpkin Muffins
From: Well Vegan
Serves: 12 muffins
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¼ cups sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 1 cup pureed pumpkin
- ½ cup non-dairy milk
- ½ cup vegetable oil
- ½ cup dried cranberries
- 2 tablespoons molasses
Instructions
1. Preheat oven to 400°F and lightly grease a twelve-muffin tin or use the little papers to keep them from sticking.
2. In a large bowl, combine the flour, sugar, baking powder, salt, and spices. In a second bowl, whisk together pumpkin, soymilk, oil, and molasses. Pour the wet ingredients into the dry and mix.
3. Fill the muffin cups almost full, about three-quarters. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.
Spicy Pumpkin Soup with Coconut Milk
From: Gluten Free Goddess
Serves: 4 servings
Ingredients
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon gluten-free red curry paste
• 1 14 or 15-oz can pumpkin
• 1 14-oz can Muir Glen Fire Roasted Diced Tomatoes with Green Chiles
• 1 heaping cup roasted corn kernels
• ½ cup GF salsa
• 1 cup light broth
• 1 14-oz. can coconut milk, as needed
• Sea salt and fresh ground pepper
• Chopped cilantro, to taste
• 1 teaspoon raw organic agave nectar
• Juice from 1 fresh lime
Click here for detailed instructions from Gluten Free Goddess.
Wild Rice Stuffed Pumpkin
From: Vegetarian Times
Servings: 12 servings
Ingredients
• 1 lb. wild rice blend
• 2 lb. fresh spinach, stemmed
• ¼ cup plus 2 tablespoons olive oil, divided
• 6 cups sliced button mushrooms (1 ½ lb.)
• 1 large onion, chopped (2 cups)
• 1 cup diced celery
• 9 cloves garlic, minced, divided (3 tablespoons)
• 3 tablespoons chopped fresh sage, divided
• 4 teaspoons chopped fresh thyme, divided
• 2 cups fresh or frozen corn kernels
• 1 ½ cups cooked kidney beans, or 1 15-oz. can kidney beans, rinsed and drained
• 1 cup chopped toasted pecans
• 1 6- to 8-lb. cooking pumpkin
Click here to get detailed instructions from Vegetarian Times.
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