We a pumpkin-crazy society! Fall nips at the air, we reach for sweaters, and then…bam! We begin to crave pumpkin! We’re out of our gourds for pumpkin—a member of the flowering plant family that also includes cucumbers, melons, squashes, and gourds.
Grocery store shelves are stocked with pumpkin spiced coffee, pumpkin corn chips, pumpkin muffins, pumpkin spiced peanut butter, pumpkin granola, pumpkin gelato, and pumpkin hummus. I could go on.
In fact, I will.
Here are two homemade recipes featuring (you guessed it) pumpkin! One is hot; the other is cold. One is savory; the other is sweet. That should keep every pumpkin lover happy.
While your taste buds get a pumpkin pow, your body will get a huge boost of fiber, vitamin A, and beta-carotene. Now that’s some powerful pumpkin.
Happy fall, y’all!
Pumpkin Pie Smoothie
Makes two 12-ounce servings
- ½ c. raw cashews (or ½ c. plain yogurt)
- 4 to 6 dates, pitted
- 1 c. nut milk (or dairy milk)
- 1/2 c. canned pumpkin puree
- 1 sliced, frozen banana
- 1 t. vanilla
- 1 t. pumpkin pie spice
- 6 ice cubes
Soak cashews and dates in milk for ten minutes. Place into blender and process on high for 1 minute. This will liquefy the cashews and dates.
Add remaining ingredients. Process 30 seconds at medium speed, or until incorporated. Makes 2 12-ounce servings.
If you prefer not to eat nuts, one-half cup of plain yogurt is a fine substitution in this smoothie. I love full-fat organic yogurt.
No pumpkin pie spice in your pantry? Just use cinnamon—maybe with a pinch of ginger, nutmeg, allspice, or cloves…whatever you have. I mixed up my own pumpkin pie spice using an online recipe: https://thepioneerwoman.com/food-and-friends/how-to-make-pumpkin-pie-spice/
Dates can be small or large…so please adjust the number of dates you use. More dates or bigger dates = more sweetness! I used 6 small dates.
Tip: Freeze leftover pumpkin in ice cube tray for future use. (A cube equals one tablespoon.) Or use it in the soup recipe below!
Creamy Pumpkin Soup
- ¼ c. coconut oil
- 3 medium shallots
- 1 jalapeno pepper
- 1 32 oz. carton vegetable stock
- 15 oz. can organic pumpkin purée
- 15 oz. can organic butternut squash purée
- 15 oz. can organic coconut milk (full fat)
- 1 cup unsweetened natural peanut butter
- 2 t. salt
- ½ t. pepper
- For garnish: pumpkin seeds, shredded unsweetened coconut, additional diced jalapeno pepper, curry powder
Peel shallots and dice finely. Remove seeds and ribs from jalapeno. Dice finely.
In a 4 quart saucepan, warm coconut oil over medium heat. Add to the shallots and jalapenos. Sauté 2-3 minutes.
Add stock, pumpkin, and squash. Simmer over low heat for about 20 minutes. With a hand blender or traditional blender, process until smooth.
Stir in coconut milk, peanut butter, and salt and pepper to taste.
Serve soup with garnishes such as pumpkin seeds, unsweetened coconut flakes, curry powder, and additional jalapeno pepper.
Canned pumpkin and butternut squash work beautifully in this recipe. However, feel free to substitute freshly peeled and diced vegetables instead.
Omit the jalapenos–or add a spicier pepper–according to your taste.
Some peanut butters are salted. If so, you may want to add less salt to your soup.
Kept warm in a slow cooker, this recipe will feed a small crowd. Double the recipe for a large bunch! For best flavor, heat on the “low” setting for up to 4 hours.
Creamy Pumpkin Soup freezes well. Thaw in your refrigerator and rewarm on the stovetop over medium heat. Whisk to restore the creamy consistency. Enjoy!