Fall is my favorite time of the year. The colors, the weather, and best of all – the food! Pumpkin pie has to be my favorite, but I am trying to live gluten-free, or as the case may be, trying to watch the amount of wheat in my diet. Instead, I make this pumpkin pie smoothie and it satisfies my pie craving – it’s a guilt free indulgence. The roast cumin and pumpkin smells amazing as it is roasting, teasing your taste buds until eating time. Then there’s soup – creamy coconut, pumpkin soup! How perfect on a cold fall day? Please enjoy my recipe choices and be assured I will have more for you on Sunday, and every Sunday!
Enjoy, Amy, a.k.a. Mrs Toronto.
1 cup milk
½ cup canned pumpkin
½ tsp maple syrup
½ tsp vanilla extract
¼ tsp ground cinnamon
⅛ tsp ground ginger
pinch ground nutmeg
pinch ground cloves
pinch all spice
Place everything in the blender and blend until smooth. Pour and enjoy!
2 lbs fresh pumpkin, peeled & seeded
2 tablespoons olive oil
1 ½ teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin
Pre-heat oven to 400°F.
Quarter, peel and seed the pumpkin. Cut into cubes. Place the pumpkin onto a large roasting tray. Add the salt, pepper and cumin to the olive oil and mix well. Pour olive oil mixture over the pumpkin pieces and insure they are well coated.
Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges. Enjoy!
1 tablespoon vegetable oil
1 tablespoon butter
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chili peppers, chopped
1 tablespoon chopped lemon grass
2 cups chicken stock
4 cups peeled and diced pumpkin
1 ½ cups unsweetened coconut milk
1 bunch fresh basil leaves, use Thai basil if you can
In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
In a blender, blend the soup in batches until smooth. Serve with basil leaves. To read about the health benefits of pumpkin, please click this link.