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pumpkin

Easy Sheet Pan Roasted Pumpkin Soup

This might be the easiest (and most colorful!) soup you’ll ever make. +It tastes like a spoonful of fall.

My secret to the most flavorful roasted squashes, pumpkin is technically a squash, is to tuck the herbs, garlic and onions in the cavity as they roast. It really makes a super simple soup as you then just toss everything into the blender. Let me know how much you enjoy this one!
Happy Eating,
~Monique

Easy Sheet Pan Roasted Pumpkin Soup

1 pie pumpkin
4 cloves garlic cloves, smashed
1/4 red onion, sliced
2 sprigs, 2 thyme sprigs, 2 sage leaves
1/2 cup coconut milk
1/4 – 1/2 cup broth or water (as needed)
1 tbls avocado or olive oil
salt and pepper

Preheat oven to 400 degrees. Carefully cut the pumpkin in half, scoop out the seeds, save for roasted pumpkin seeds. Rub the pumpkin flesh with the oil, sprinkle with salt and pepper. Set in a glass baking dish or on a sheet pan, cut side down.

Tuck the garlic, onions and herbs in the cavity of the pumpkin. Roast until pumpkin is tender. About 30 minutes. Try piercing a pairing knife in to test it.

Remove from oven, cool until you are able to handle. Throw away the rosemary and thyme twigs. Scoop out the pumpkin and place in a blender with the garlic and onions. Add the coconut milk and blend, adding either a bit more milk, broth or water as needed to reach desired consistency. Blend until smooth.

See our video recipe at Happy Eats Healthy Facebook page or on our You Tube Channel

2 ingredient Pumpkin Spelt Gnocchi (Vegan)

Yup, it’s all pumpkin all the time right now. From basic pumpkin spice seasoning to pumpkin hummus.

Roasted pumpkin mixed with spelt flour creates a simple, fluffy gnocchi. Spelt flour isn’t gluten free, but it’s considered easier to digest than other glutenous flours. If you don’t have a confirmed gluten allergy or celiac disease but still struggle with wheat, it might be worth trying.

Just 2 ingredients, pumpkin and spelt flour (I’m not counting the salt cuz I’m pretty sure this is in your pantry already). This gnocchi isn’t going to trick classic gnocchi eaters, but it comes together quick, it’s pretty delicious and it’s egg free. I tossed it in a little browned butter with sauteed garlic in it, but basic olive oil works well or try my cashew bechamel sauce.
Happy Eating,
~Monique

Pumpkin Gnocchi

1/2 cup mashed roasted pumpkin
6 +tbls spelt flour
1/8 tsp Himalayan pink salt

Mix and knead together the pumpkin, spelt flour and salt until a dough forms. Add a little more flour as needed to get a dough formed that holds together.

Divide the dough into 4 balls so they are easier to control. Roll each ball into a rope about 1.5 inches thick on a lightly floured surface. Cut each rope into 1″ sections. Lightly roll each section under the tines of a fork (this puts a little texture in the gnocchi to hold sauce better.)

Bring a large pot of water to a boil while mixing the dough. Add a good teaspoon of salt. Carefully drop the gnocchi in to the water, give it a stir to ensure gnocchi’s aren’t stuck to the bottom of the pan. The gnocchi will float when ready, just 2-3 minutes is enough. Drain and toss with olive oil, salt and pepper or preferred sauce.

Note: Canned pumpkin puree is a looser consistency than roasted pumpkin so you’ll likely need to add at least 2 more tablespoons of flour to create the dough.

kneading the dough
rolled pumpkin gnocchi

Pumpkin Hummus

Pumpkin Hummus

1 shallot, diced
3 tbls evoo
1 tbls fresh rosemary and sage, each
1/4 tsp pumpkin spice seasoning
1/4 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp garlic powder
2 cups (1 can) chickpeas, drained
1 cup pumpkin puree (ideally from a roasted pie pumpkin)
3/4 tsp Himalayan pink salt

Warm the oil in a small skillet over low heat. Add the shallots, fresh rosemary and sage and dried spices to poach for about 10 minutes. Remove from heat and pour in a blender. Add the pumpkin and half of the chickpeas, blend until smooth.

Add remaining chickpeas and blend again until smooth. You may need to stop and scrape the sides. If your hummus is too thick, add a few tablespoons of water or broth as needed to get it going.

Note: I roasted a pie pumpkin, then used half in the hummus and used the other half as a bowl to serve the hummus in. 

Pumpkin pie spice- homemade!

‘Tis the season for everything pumpkin! I’m on the bandwagon, as you likely are too.

Here’s my biggest tip – save yourself money by mixing up your own pumpkin spice blend. When you buy this in the jar, you are paying more for the container than the spice. And the great thing is you can adjust the spices to your own liking- I prefer less nutmeg and more ginger than most recipes call for. Plus I add in a bit of turmeric for more inflammation fighting properties along with a touch of back pepper to help make that turmeric more bioavailable for the body. Adjust this to your liking!

This recipe makes a pretty small batch, it’s better to not make so much that you end up having a spice sit around until next year. Spices loose both their flavor and healing potency after about 6 months. It’s so easy to make you can make a more when needed or just double or triple as preferred.
Happy Eating
~Monique

Homemade Pumpkin Pie Spice

1 teaspoon ground cinnamon
3/4 tsp ginger
1/4 ground clove
1/4 allspice
1/8 teaspoon nutmeg
1/8 tsp black pepper
1/4 tsp turmeric

Mix the spices together. Store in a glass container in a cool dry place.

Grilled 5-Spice Maple Pumpkin Wedges

I love grilling everything. I do mean EVERYTHING. This Grilled Pumpkin Wedge dessert is a new favorite.

I recently served grilled pumpkin wedges in a savory dish with wild rice at one of my pop-up dinner parties and they were so well received! (I’ll get that recipe up soon.) But I ended up with a few extra ungrilled wedges after that night. I was going to grill them and remake that savory dish, but looking around the fridge I found some pomegranate seeds sitting next to the maple syrup and started to formulate this dessert idea.

Chinese 5-spice elevates the maple syrup and clings to the creamy, smoky, grilled pumpkin. Whipped coconut cream lightens the dish while the pomegranate seeds add texture. You could even add a little granola too.

It’s fun, different and delicous.

 

Grilled 5-Spice Maple Pumpkin Wedges

4 pumpkin wedges from a small pumpkin

1 tbls olive oil or ghee

1/4 cup maple syrup

1/4 tsp Chinese 5-spice

1/4 tsp cinnamon

pinch of salt

Pomegranate Seeds

Dreamy Whipped Coconut Cream (click for recipe)

 

Whisk together the maple syrup, 5-spice, cinnamon and pinch of salt.

Toss the pumpkin wedges in the olive oil. Grill over medium-high heat for about 5 minutes per side until fork tender. Brush the wedges with the maple syrup mix (setting aside the extra) and grill another 2 minutes. Remove from heat.

Plate the wedges skin side down. Top each with a big scoop of the coconut whipped cream and a few spoons of the pomegranate seeds. Drizzle the whole thing with the remaining spiced maple syrup.

Dig in while warm.

Pumpkin Hot Chocolate with Whipped Coconut Cream

Prep Time
Overnight if making the Whipped Coconut Cream

Prep Notes
To make the Coconut Whipped Cream, place one can of full fat coconut milk in the refrigerator overnight.

Cooking Time
5 minutes

Yields
4 small cups

Ingredients
1/2 cup pumpkin (roasted or pureed)

1/2 cup water

1 cup coconut milk (I prefer to use the leftover liquid from when I make Whipped Coconut Cream- see notes below; otherwise any milk will do)

2 heaping tbls raw cocao powder

3 tbls maple syrup

scant 1 tsp cinnamon

2 dashes ground clove

1 tsp vanilla

Optional:

1/4 cup amaretto

Whipped Coconut Cream

Directions
Place all the ingredients except the whipped coconut cream and the amaretto in a blender, blend for 30 seconds or until smooth. Pour into a saucepan and heat to desired temperature.

If using, add in the amaretto, pour into small mugs and top with the Coconut Whipped Cream; wrap your hands around the mug, breathe deep and enjoy.

A note about the coconut milk and whipped coconut cream:

Coconut cream makes the most amazing whipped cream – it’s luscious, thick and dreamy! And it’s a good fat so there is no feeling guilty. I keep a can in my fridge at all times just in case.

Follow my recipe for how to make the Whipped Coconut Cream here. Use the remaining liquid in the can for the recipe above.