Photo courtesy of Pixabay.
Laura Dietrich
Something about fall makes me want to eat foods made with pumpkin. I am not sure why, but as soon as the leaves begin to turn and the air gets a bit nippy I want to make something with pumpkin in it. Pumpkin is not only fun to cook with but also a great source of fiber, beta-carotene, potassium, vitamin C and vitamin A. As you can see, it is definitely worth it to squeeze some pumpkin into your recipes.
Many websites have great pumpkin recipes listed this time of year – simply search on pumpkin plant-based recipes and you will get a bushel full of recipe ideas to try. One pumpkin dish that my mom likes to make this time of year (and I like to eat of course) is a spicy pumpkin soup:
Mom’s Pumpkin Soup:
1 onion diced small
1 tablespoon grated ginger (we use the jarred variety)
3 large cloves of garlic minced
¼ – ½ teaspoon red pepper flakes
15 oz. can pumpkin puree (not pie filling)
4 cups vegetable broth
1 tablespoon maple syrup or agave
½ teaspoon grated orange peel
Salt and pepper to taste
½ cup light coconut milk
2 tablespoons peanut butter
1 tablespoon rice vinegar
4 green onions diced
Saute the onion, ginger, garlic and red pepper for 1 minute. Add broth, pumpkin, honey, orange peel, salt and pepper; bring to a boil and simmer covered for 10 minutes. Add coconut milk, peanut butter and vinegar and stir well. When serving top with green onions.
- You can also use fresh pumpkin if you prefer. Just cut in half, scoop out seeds, and place face down on a baking sheet for about an hour. Don’t forget to save your seeds if you plan on roasting them later!
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