Carve Out Some Time For These Yummy Pumpkin Recipes

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Pumpkin Recipes

Hold on to your jack-o-lanterns when Halloween ends and whip up some tasty pumpkin recipes.

Pumpkins aren’t just for Halloween. Yes, they’re a decorative staple during the month of October, but they can also be a regular part of your diet.

Those orange gourds area solid source of essential nutrients including potassium, vitamin A and fiber. They provide vitamin C, which boosts your immune system; the beta-carotene found in pumpkins plays a role in cancer prevention; and because of their considerable levels of serotonin, pumpkins can even lift your mood. So hold on to that jack-o-lantern when the spooky season is over, and whip up one of these savory, healthy recipes below.

 
Smoked Pumpkin Chili
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Smoked Pumpkin Chili
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Servings8
Ingredients
  • 1 medium yellow onion chopped
  • 3 cloves garlic chopped
  • 1 tablespoon olive oil
  • 2 15 ounce cans of kidney beans drained and rinsed
  • 1 15 ounce can of low-sodium corn kernels drained and rinsed
  • 1 28 ounce can whole peeled tomatoes juice reserved
  • 2 cups pumpkin pureé 1 15-ounce can
  • 1 cup vegetable broth
  • 1 tablespoon paprika preferably smoked
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 10 leaves sage optional
  • 1 small bunch cilantro chopped (optional, for topping)
  • 1 small onion diced (optional, for topping)
Servings8
Ingredients
  • 1 medium yellow onion chopped
  • 3 cloves garlic chopped
  • 1 tablespoon olive oil
  • 2 15 ounce cans of kidney beans drained and rinsed
  • 1 15 ounce can of low-sodium corn kernels drained and rinsed
  • 1 28 ounce can whole peeled tomatoes juice reserved
  • 2 cups pumpkin pureé 1 15-ounce can
  • 1 cup vegetable broth
  • 1 tablespoon paprika preferably smoked
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 10 leaves sage optional
  • 1 small bunch cilantro chopped (optional, for topping)
  • 1 small onion diced (optional, for topping)
Recipe Instructions
  1. In a large saucepan, heat the olive oil over medium-high heat and add the onions and garlic. Cook until onions are tender.
  2. Pour in the pumpkin puree and vegetable broth. Mix. Pour in the can of whole tomatoes with the juice.
  3. Add the kidney beans and corn kernels. Season with the paprika, black pepper and salt.
  4. Bring mixture to a boil, stirring occasionally. Use a spatula or mixing spoon to crush the whole tomatoes a bit, keeping them chunky and evenly distributed.
  5. Lower the heat to a simmer and cover. Cook for 45 minutes, stirring occasionally.
  6. Add the sage leaves. Cook at a low simmer for another 15 minutes.
  7. Remove from heat and service. Top with cilantro and diced onion if desired.

Pumpkin Soup with Apple and Spices
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Pumpkin Recipes
Pumpkin Recipes
Pumpkin Soup with Apple and Spices
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Ingredients
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 small Granny Smith apples peeled, cored and diced
  • 1/2 teaspoon kosher salt
  • 6 cups vegetable stock
  • 2/3 cups natural applesauce no sugar added
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 4 cups pumpkin pureé 2 15-ounce cans
  • 1/4 cup brown sugar
  • 1/2 cup heavy cream
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 small Granny Smith apples peeled, cored and diced
  • 1/2 teaspoon kosher salt
  • 6 cups vegetable stock
  • 2/3 cups natural applesauce no sugar added
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 4 cups pumpkin pureé 2 15-ounce cans
  • 1/4 cup brown sugar
  • 1/2 cup heavy cream
Recipe Instructions
  1. Heat a Dutch oven or large soup pot over medium heat. Add the olive oil and heat until it sizzles.
  2. Add the diced onion, apples and salt. Sauté until onions are translucent, about 7 minutes.
  3. Add the vegetable stock, applesauce, white pepper, sage, thyme and nutmeg. Bring to a boil and cook until apples are very tender, about 5 more minutes.
  4. Add the pumpkin and brown sugar and cook for 10 – 15 minutes over medium heat.
  5. Use an immersion blender to blend soup until it's smooth. (You can also use a blender to blend the soup in batches.)
  6. Add cream and heat through over very low heat. (You can add more cream or water, if desired, to thin out more.)
  7. Remove from heat and serve. Garnish with sliced pumpkin seeds and/or dried apple slices.

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