With these 4 pumpkin recipes, you can prepare the whole food in delicious and surprising ways
Even before I became a Natural Foods Chef, I’ve always been an enthusiastic advocate for using as much of your food as possible…it helps the environment AND your bank balance so it’s a win-win!
The following 4 recipes are easily made from one whole pumpkin – Cinderella’s ride of choice to get her to the ball, BUT also the perfect fall food to get you in a warm n’ cosy mood without sacrificing your health. Speaking of, just a few health benefits that can come from eating pumpkins include:
- Improved pooping, thanks to it’s fiber content
- Better eyesight due to it’s beta-carotene which is essential for eye health
- A great big dose of protein, magnesium, potassium, and zinc hidden in its seeds.
I truly hope you enjoy each and every recipe that follows. The nachos are best eaten straight from the oven; the rest you can serve cold or re-heat, Yum!
Roasted Pumpkin Skin Nachos
(free from gluten)
- Pumpkin skins
- 2 teaspoons sea salt
- 2 teaspoons garlic powder
- Optional: 2 teaspoons basil, thyme, rosemary and/or cumin, for added flavor
- Optional: 250g (8oz.) grated cheese. I like to use manchego, parmesan or goat cheese
- Peel skins from roasted pumpkin and place on a lined baking tray.
- Sprinkle with sea salt, spices, optional herbs and cheese.
- Roast in an oven at 200C (400F) for about 20 minutes or until skins begin to brown and cheese begins to melt.
- Remove and eat like nachos OR leave to cool and eat as a snack or side with main meals.
Roasted Pumpkin Seeds
- Raw pumpkin seeds — you can include some pumpkin flesh or you can rinse them clean using a strainer.
- Spread seeds out on a lined baking tray and sprinkle sea salt and other flavorful spices, such as garlic, cumin and turmeric.
- Place in a pre-heated oven 200C (400F) and roast until browned and crispy – this should only take 10-20 minutes depending upon your oven.
- Leave to cook and store for up to 1 week in an air-tight jar in your pantry or up to 4 weeks in the fridge.
Sweet Pumpkin Soup
(free from dairy/gluten/egg/processed sugar)
Makes: 2 large, or 4 small servings. Freeze any excess soup for up to 2 months.
- 3 cups cooked pumpkin
- 2 cups full fat coconut milk
- Up to 1 tablespoon of raw honey. Start with 2 teaspoons and taste – if you prefer more, simply add another teaspoon
- 1 teaspoon garlic powder (or 1 fresh garlic clove)
- Blend all ingredients together in a food processor or blender.
- Pour into a saucepan and heat to desired temperature.
- Serve in bowls and top with lightly toasted pumpkin seeds — a great source of protein, copper, zinc and magnesium. You can also shave some cheese over the top, or even use some fresh herbs like parsley, coriander or dill.SOUP CONSISTENCY TIP: If you prefer a thicker soup, add more cooked pumpkin. If you prefer a thinner soup, add another ½-1 cup of coconut milk.
Pumpkin Spice Latte
Makes 1 latte
- 1 cup full fat coconut milk
- ¼ cup fresh pumpkin puree
- 1 teaspoon cinnamon
- 1-2 teaspoons raw honey (optional)
- Place all ingredients in a small saucepan and whisk to combine well over a medium heat.
- Use an immersion blender or whisk to blend ingredients together well before serving once reached desired heat.
>Learn more at danielleshine.com