Favorite Pumpkin Recipe

by PlantPure Team October 21, 2016

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 honey

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!

The post Favorite Pumpkin Recipe appeared first on PlantPure Nation.

PlantPure Team
PlantPure Team


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