Favorite Pumpkin Recipe

Photo courtesy of Pixabay.

Laura Dietrich

Something about fall makes me want to eat foods made with pumpkin.  I am not sure why, but as soon as the leaves begin to turn and the air gets a bit nippy I want to make something with pumpkin in it.  Pumpkin is not only fun to cook with but also a great source of fiber, beta-carotene, potassium, vitamin C and vitamin A.  As you can see, it is definitely worth it to squeeze some pumpkin into your recipes.

Many websites have great pumpkin recipes listed this time of year – simply search on pumpkin plant-based recipes and you will get a bushel full of recipe ideas to try.  One pumpkin dish that my mom likes to make this time of year (and I like to eat of course) is a spicy pumpkin soup:

Mom’s Pumpkin Soup:

1 onion diced small

1 tablespoon grated ginger (we use the jarred variety)

3 large cloves of garlic minced

¼ – ½ teaspoon red pepper flakes

15 oz. can pumpkin puree (not pie filling)

4 cups vegetable broth

1 tablespoon maple syrup or agave

½ teaspoon grated orange peel

Salt and pepper to taste

½ cup light coconut milk

2 tablespoons peanut butter

1 tablespoon rice vinegar

4 green onions diced

Saute the onion, ginger, garlic and red pepper for 1 minute.  Add broth, pumpkin, honey, orange peel, salt and pepper; bring to a boil and simmer covered for 10 minutes.  Add coconut milk, peanut butter and vinegar and stir well.  When serving top with green onions.

  • You can also use fresh pumpkin if you prefer.  Just cut in half, scoop out seeds, and place face down on a baking sheet for about an hour.   Don’t forget to save your seeds if you plan on roasting them later!

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