Pumpkin Recipes

As I write this, I realize the pumpkin recipes on the internet are endless. However, I share this post because I promise these recipes are easy to make, and their nutritional value is underrated. So, let’s dig into a few easy pumpkin recipes that I love because I like my cooking to be EASY.

I love soup—I always have. It’s easy and cozy, and you can add endless ingredients. You can also make soups in a crockpot to reduce cleanup and time. It’s a win for our family!

Let’s start with Pumpkin Soup:

Ingredients:

- 2 cups pumpkin puree

- 1 onion, chopped

- 2 cloves garlic, minced

- 4 cups vegetable broth

- 1/2 cup heavy cream

- Salt and pepper to taste

- Optional: nutmeg or cinnamon for seasoning

Instructions:

1. In a large pot, sauté the onion and garlic until fragrant.

2. Add the pumpkin puree and vegetable broth. Bring to a simmer and cook for about 15-20 minutes.

3. Use an immersion blender to blend the soup until smooth.

4. Stir in the heavy cream, salt, pepper, and desired seasonings.

5. Simmer for an additional 5 minutes before serving. Enjoy with a sprinkle of nutmeg or cinnamon!

Now, let’s talk about Pumpkin Bread! I make sweetbread in the breadmaker to reduce time, effort, and clean-up. You will add your liquids first, then flour.

Ingredients:

- 2 cups all-purpose flour

- 1 tsp baking soda

- 1/2 tsp baking powder

- 1/2 tsp salt

- 1 tsp cinnamon

- 1/2 tsp nutmeg

- 1/2 cup avocado oil

- 3/4 cup granulated sugar

- 1/4 cup brown sugar

- 2 eggs

- 1 cup pumpkin puree

Instructions:

Set your machine to the cake or sweet bread setting ( depending on your machine, check the best setting for baking pumpkin bread), and you’re done.

Slice and Enjoy with a smear of butter or cream cheese.

We roast Pumpkin Seeds, Do you? They are so good and fun to make. We often save the seeds after carving pumpkins to bake them.

Roasted Pumpkin Seeds

Ingredients:

- Pumpkin seeds

- Olive oil

- Salt

- Optional seasonings: garlic powder, paprika, cayenne pepper, etc.

Instructions:

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

2. Rinse the pumpkin seeds to remove pulp, then pat dry.

3. Toss the seeds in a bowl with olive oil and salt. Add any optional seasonings of your choice.

4. Spread the seeds in a single layer on the baking sheet.

5. Roast for 30-40 minutes, stirring occasionally, until golden brown and crispy.

6. Let them cool before enjoying them as a snack or topping for salads.

Happy Fall cooking, everyone!

XO,

Steph