Pumpkin Season!


It was Canadian Thanksgiving last weekend and in my family that means pumpkin pumpkin pumpkin! Some of my relatives came to visit from Toronto for the holiday and I was so excited that I thought I would try out some new pumpkin recipes. I searched through cookbooks and over the internet to find a recipe that I thought my stomach would enjoy as well as something my family would like. I came across these two recipes and I thought I would give them a try. Pumpkin soup from wheatfreemom and pumpkin pie from ohsheglows and they turned out great! Both recipes call for canned pumpkin, but I believe fresh is always better, so I made them from two sugar pumpkins. My uncle has never been a huge fan of the pumpkin we serve every year, but I gave him a bowl of soup to try just in case, and guess what? he ate the whole thing and asked for seconds! If you’re not a big pumpkin eater, I would suggest substituting the pumpkin with butternut squash for the soup. I haven’t tried it myself, but I’m sure it would be just as delicious! Below are the recipes for both. Enjoy 🙂

Pumpkin Soup:

1 796mL can pumpkin puree

1 400mL can coconut milk (reserve 3-4 tbsp. of coconut cream from the top of the can to garnish the soup)
4 cups gluten-free vegetable broth
2 tbsp. maple syrup
½ tsp. dried ginger
salt and pepper, to taste
pumpkin seeds, as needed to garnish the soup (allot approximately ½ tbsp. of seeds for each portion)

Start by combining all of the ingredients from the pumpkin puree to the dried ginger in a medium to large size pot. Place it on the burner and bring the soup to a boil over medium heat, stirring occasionally. Once it starts to bubble you can turn the heat down to a simmer. Season with salt and pepper to taste and serve. Garnish with a drizzle of the reserved coconut milk and a sprinkle of pumpkin seeds on each bowl.

From: http://wheatfreemom.com/blog/recipe-gluten-free-vegan-pumpkin-coconut-soup/

Pumpkin Pie Filling

**I cheated a little and bought a gluten free pie crust instead of making my own 🙂

2 & 1/4 cup canned pumpkin (not pumpkin pie filling)

1/2 cup natural cane sugar or brown sugar

1/4 cup full-fat coconut cream (or almond milk)*, softened

1 tbsp Earth Balance, softened

1/4 cup pure maple syrup (other sweeteners may work, but the flavour will change slightly)

3 tbsp arrowroot powder (or cornstarch)

2 tsp vanilla extract

2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

pinch of ground cloves

From: http://ohsheglows.com/2011/11/20/vegan-pumpkin-pie-three-ways-classic-rustic-gluten-free/#ixzz2i8fLFdyI

Thanks wheatfreemom and ohsheglows for the great recipes!!

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