Pumpkin Hummus
Servings: 4
Quick and easy. Use it on sandwiches, as a salad topper or vegetable dip, and more!
Ingredients:
- 1 (15 oz) can (drained) or 1-¾ cup cooked chickpeas
- 1 cup pumpkin puree or roasted pumpkin
- 1 tsp salt
- ½ tsp chili powder
- ½ tsp ground cumin
- 2 tbsp tahini
- 1 to 2 tbsp vegetable broth (or water)
- 2 tbsp lemon juice
- 3 cloves garlic OR ¾ tsp granulated garlic OR ⅓ tsp garlic powder
- Optional: ¼ to ½ tsp smoked paprika
Directions:
- Place all of the ingredients in a food processor or blender or use an immersion blender to process until smooth and cream.
- Add 1-2 tbsp of vegetable broth (or water) if the hummus is too thick.
- Adjust seasonings to your preference.
Adapted from and image courtesy of: https://littlesunnykitchen.com/pumpkin-hummus/
1-Pot Pumpkin Black Bean Soup
Servings: 4
This Thai/Mexican-influenced soup is easy to make, versatile, and satisfying.
Ingredients:
- 1 to 2 cups + 2 additional tbsp vegetable broth (or water)
- 1-½ cups diced white or yellow onion (or shallot or red onion)
- 3 cloves minced garlic (or ⅓ tsp garlic powder)
- 1 tsp fresh minced ginger (or ½ tsp ground ginger)
- 1 medium jalapeño, minced (seeds and stem removed)
- 1 small sweet potato, diced (skin on or off, your choice)
- 1 (15 oz) can diced fire roasted tomatoes with green chilies
- 1-½ to 2 tsp ground cumin
- 1 tsp chili powder (or add more to taste)
- 1 (14 oz) can light coconut milk (or sub full fat for a creamier soup)
- 1 cup canned (or fresh) pumpkin puree (or add more for a more pronounced pumpkin flavor)
- 2 (15 oz) cans of black beans (drained) or 3 to 3-½ cups cooked black beans
- 2 to 3 tbsp lime juice
- Salt to taste
- Optional: ¼ tsp ground coriander
- Optional: 3 cups chopped greens (such as kale or spinach)
- Optional: Fresh cilantro (for serving)
Directions:
- In a large soup pot (over medium heat), sauté onions in 2 tbsp vegetable broth (add more if needed) until translucent – about 4 to 5 minutes – stirring occasionally.
- Add minced garlic, ginger, and jalapeño and continue cooking for 1 minute or until fragrant.
- Add diced sweet potato and sauté for 2 to 3 minutes.
- Add diced fire roasted tomatoes, 1 cup vegetable broth, cumin, chili powder, and coriander (if using) and bring to a low boil.
- Reduce heat to a simmer, cover, and cook until sweet potatoes are tender (about 5 to 10 minutes).
- Add coconut milk, pumpkin puree, and black beans.
- For a thinner consistency, add more broth.
- Cover, return to a simmer, and cook for 5 to 10 minutes to allow flavors to develop.
- Add 2 tbsp lime juice.
- Taste test and adjust as needed, adding more lime juice for acidity, chili powder for heat, cumin for smokiness, coriander for floral notes/depth of flavor, or salt to taste.
- Stir in chopped greens (optional), cover and cook on low until wilted (about 3 to 5 minutes).
- Serve as is, or with your favorite grain of choice.
- Optional: Garnish with chopped cilantro.
Adapted from and image courtesy of: https://minimalistbaker.com/1-pot-pumpkin-black-bean-soup/#wprm-recipe-container-46822
Pumpkin Bread
Servings: 8 to 10 slices
Ingredients:
- 2 cups flour of choice (I use this gluten-free option: 1 cup oat flour, ½ cup buckwheat flour*, and ½ cup almond flour)
- ½ to ¾ cup date or coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice (or 1 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, ½ tsp allspice, and ¼ tsp cloves)
- ½ tsp salt
- 1 (15 oz) can 100% pumpkin puree or 1-½ cups fresh pumpkin puree
- ⅓ cup plant-based milk of choice (I like to use soymilk)
- ⅓ cup unsweetened applesauce (or use and additional ⅓ cup of plant-based milk)
- 1 to 2 tsp vanilla
- Optional: ¾ cup chopped dates and/or raisins
- Optional: 2 tbsp ground flaxseed
- Optional: ½ cup rolled oats
- Optional: Pepitas (for topping)
Directions:
- Line 9×5″ loaf pan with parchment paper.
- Mix dry ingredients – in a medium size bowl, combine flour, sugar, baking powder, baking soda, spices, and salt.
- Mix in dates, raisins, sand/or oats (if using).
- Mix wet ingredients in a small bowl- combine pumpkin puree, plant-based milk, applesauce (if using), and vanilla.
- Add the wet mixture to the dry mixture and mix well (no flour clumps). However, be careful not to over-mix.
- Taste batter, adjusting flavor and/or sweetness to your taste.
- Sprinkle some pepitas on top of the bread (if using).
- Pour batter into the parchment-lined loaf pan.
- Bake for 55 to 60 minutes at 350°F.
- Let cool for 5 to 10 minutes.
- Remove from the loaf pan and transfer bread to a wire rack to cool slightly before serving.
Note: *Buckwheat flour substitutions = use more oat or almond flour, brown rice flour, all-purpose gluten-free flour, or whole wheat flour (if it doesn’t need to gluten-free).
Adapted from and image courtesy of: https://simple-veganista.com/pumpkin-loaf/#tasty-recipes-8825-jump-target
