Related Posts

• Pumpkin Spice Waffles

  

  Well aside from the fact that pumpkins are fun to carve and make scary faces out of, pumpkins signal the start of the holiday season! Fall sweaters, warm soups, new boots, pumpkin spice – these things just go together. But perhaps more importantly, pumpkin is a health foodies dream. Filled with fiber, beta-carotene, vitamin C, magnesium, potassium, and B vitamins, the flesh of the pumpkin is a delicious sweet treat that has transformed many of our favorite food groups. Be sure to try our Pumpkin Spiced Waffles and leave us a comment below. Are you pumped for pumpkin season like we are? Any pumpkin recipe requests?

• Big Kid Pumpkin Soup

  

  So summer is officially over (sadness) and autumn is upon on us, given that that is the usual order of the seasons, and the weather has already begun cooling down (sadness x2). However, the positive here is that soups and deliciously comforting foods begin to become a regular in the kitchen again. Today while looking in the fridge I couldn't help but notice an incredibly lovely looking whole pumpkin staring back at me - so naturally, I decided to chop it up, roast it and then zhoozh it up.

• Healthy & Delicious Pumpkin Pesto

  

  Pumpkin pesto? Most of you probably think I am nuts since surely pesto is made out of basil, right? Well – yes, and I LOVE traditional pesto, but since I have grandparents who grow pumpkins and there always seems to be too many of them I need to get creative, and I promise you, pumpkin pesto is the next big thing! If possible, then I always recommend choosing smaller pumpkins, since they tend to have more flavor. My favorite is Hokkaido, which in addition to being ultra-tasty is also extremely high in protein. Just as the traditional pesto, my pumpkin pesto contains parmesan cheese. My diet is strongly plant-focused, but I am not vegan or even vegetarian, so I go for parmesan in this recipe, but if you prefer a vegan option, it can be substituted with nutritional yeast.

• Pumpkin Risotto

  

  Looking at the calendar and seeing the Halloween is near I am almost sure that everybody has too much pumpkin. I love pumpkin, but there is always too much of it. As I hate food waste, I always roast all the pumpkin I have leftover, squeeze extra water out of it, and keep the puree in the freezer. The flesh is easy to use for soups, cakes, and risottos and it lasts there forever. Today's recipe is also based on the pumpkin puree, but in case you don’t have that waiting in the fridge, just roast the cubes of pumpkin in the oven and use the puree fresh. In this case, you don’t need to squeeze out all the water, just use it instead of some of the stock. What do you do with all the pumpkin leftover from Halloween? Let us know in the comments!

• Pumpkin Fudge

  

  Do you know what’s better than pumpkin pie? Pumpkin fudge! Our version is vegan, rich and decadent, and takes less than 30 minutes to prepare. You’ll notice that this recipe calls for both coconut oil and coconut butter. You might be thinking, “What’s the difference?” Coconut oil is the result of cold-pressing oil from the flesh of the coconut. Coconut butter (like other nut butters) is the pureed flesh of the coconut, including the oil. Both are used together in this recipe to give this fudge its signature creaminess. Even though we L-O-V-E everything pumpkin, it is a food we keep off our plates during the cleanse.

• Creamy Pumpkin Sage Soup

  

  We like to stick to a light soup for our pre-feast holiday meals. It takes the guesswork out of what to eat while you’re working to get your big meal together for later. So today we’re sharing one of our favorites: Creamy Pumpkin Sage Soup. Bursting with rich flavor and a smooth creaminess, this soup will warm your belly and enliven your taste buds just in time for the crisp fall weather. You might even want to add this to your menu instead of eating it beforehand. It’s sure to impress your guests and they’ll never know it’s good for them!