I am more than a little bit obsessed with pumpkin. In fact, it's my favourite (and only thing) I like about Halloween.
From pumpkin pancakes to pumpkin soup, granola and even homemade almond butter, pumpkin puree is so versatile, and so deliciously healthy too. It adds a wonderful natural sweetness to dishes, yet is lower in carbs than sweet potatoes, so it's brilliant for the diet conscious.
Unsure of what to do with your scooped out pumpkin? Try these - our Favourite Pumpkin Recipes for Halloween!
Sam x
PUMPKIN PIE PROTEIN TRUFFLES
Ingredients:
1/3 cup pumpkin puree (canned or cooked)
2 tbsp melted creamed coconut
1 tbsp melted Lucy Bee coconut oil
1/2 - 1 scoop vanilla whey
3 tbsp coconut sugar
2 tbsp maple syrup
1 tsp pumpkin pie spice
Dark chocolate and cinnamon, to coat
Method:
1) Stir together the ingredients in a large bowl (adding the protein powder in half scoops) until combined. If your mixture is too wet to roll into truffles, stir in the rest of the powder. If it's a little dry, add a touch more creamed coconut.
2) Roll the truffles into balls, then place into the freezer to set. Once firm, remove from the freezer and then gently melt some dark chocolate. Dip each truffle in chocolate, then sprinkle with cinnamon. Leave to set in the fridge.
PUMPKIN SOUP
Ingredients:
2 tbsp Lucy Bee coconut oil
2 onions, peeled and finely diced
1kg pumpkin, peeled, deseeded and chopped
700ml homemade vegetable stock
150ml canned coconut milk
1 tsp crushed chilli flakes
1 tbsp fresh lime juice
1 tbsp Minvita baobab
2 tbsp Total Greek Yoghurt, to top
Handful pumpkin seeds and pomegranate seeds, to top
Method:
1) Heat the coconut oil in a pan, then gently fry the onions until softened. Add the pumpkin, then continue to fry until the pumpkin also softens. Pour in the vegetable stock, seasoning to taste, along with the crushed chilli flakes and lime, then bring to the boil and turn to a simmer until the pumpkin is almost squishy.
2) Add in the Greek yoghurt and splash of coconut milk, then heat gently before transferring into a blender and pureeing smooth. Serve with dollops of Greek yoghurt and pumpkin seeds.
PUMPKIN & LENTIL CURRY
Click here for the recipe
PUMPKIN GRANOLA
Ingredients:
3 cups rolled oats
1/2 cup dessicated coconut
2 handfuls pumpkin seeds
1 cup nuts
2 tsp cinnamon
3 tbsp coconut sugar
1 tsp pumpkin pie spice
1/2 cup canned pumpkin puree (or cooked pumpkin puree)
2 egg whites
3 tbsp maple syrup
2.5 tbsp Lucy Bee coconut oil, melted
1 tsp vanilla extract
1/2 cup raisins
Method:
1) Preheat the oven to 160C, then line two baking trays with greaseproof paper. Mix together the oats, coconut, pumpkin seeds, nuts, cinnamon, coconut sugar and spices in a bowl until well combined.
2) In a separate bowl, mix together the egg whites, maple syrup, melted coconut oil and vanilla, then stir into the oaty mixture until it starts to "clump" together. Spread on the baking sheets, then bake for 35 minutes, stirring every 10 minutes to avoid burning. Once 35 minutes is up, turn the oven off, then open the door to the oven, leaving the granola inside for a further ten minutes - this will allow it to "crunch".
3) Stir the raisins through, then store in airtight containers until ready to serve.
PUMPKIN PIE PROTEIN ALMOND BUTTER
Ingredients:
2 cups almonds
2/3 cup cooked pumpkin puree
1 scoop vanilla whey
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tbsp maple syrup
Pinch sea salt
1.5 tbsp Lucy Bee coconut oil, melted
Method:
1) Place the almonds in a
high-powered blender and blitz until they start to form an almond butter,
scraping down the sides as necessary (this will take around 15 minutes).
2) Tip in the remaining ingredients and blend until the butter reaches your desired consistency. Stop to taste and sweeten as desired. Store in an airtight container in the fridge and enjoy by the spoon!
2) Tip in the remaining ingredients and blend until the butter reaches your desired consistency. Stop to taste and sweeten as desired. Store in an airtight container in the fridge and enjoy by the spoon!
