Fresh Pumpkin Soup
Ingredients:
1 medium pumpkin (about 2 pounds), peeled, seeded, and cubed
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup coconut milk
1 tsp ground cumin
1/2 tsp ground nutmeg
Salt and pepper to taste
Olive oil
Fresh herbs for garnish (like thyme or parsley)
Instructions:
Prepare the pumpkin: Preheat the oven to 400°F (200°C). Peel and seed the pumpkin, and cut it into small cubes. Spread them on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until tender and slightly caramelised.
Sauté onions and garlic: In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they are soft and fragrant.
Add roasted pumpkin: Add the roasted pumpkin to the pot and stir to combine.
Add broth: Pour in the broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes.
Blend the soup: Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches.
Add milk and spices: Stir in the coconut milk, cumin, nutmeg, salt, and pepper. Let the soup simmer for another 5 minutes.
Serve: Garnish with fresh herbs and serve hot with crusty bread.
Fresh Pumpkin Bread
Ingredients:
2 cups fresh pumpkin puree (instructions below)
1 1/2 cups all-purpose flour
1 cup spelt/coconut/almond or buckwheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup coconut or olive oil
3/4 cup coconut palm sugar
2 large eggs
1 tsp vanilla extract
Instructions:
Make fresh pumpkin puree: Peel and seed a small pumpkin, then cut it into cubes. Steam or boil the cubes for 15-20 minutes until tender. Drain and mash the pumpkin with a fork or blend it in a food processor until smooth.
Prepare the oven: Preheat your oven to 350°F (175°C) and grease a loaf pan.
Mix dry ingredients: In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Mix wet ingredients: In another bowl, combine the pumpkin puree, oil, coconut palm sugar, eggs, and vanilla extract until smooth.
Combine wet and dry ingredients: Gradually add the dry mixture to the wet mixture and stir until just combined.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean.
Cool and serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Fresh Pumpkin Risotto
Ingredients:
2 cups fresh pumpkin cubes (prepared as above)
1 cup Arborio rice
4 cups vegetable broth (warmed)
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
3 tbsp butter
Salt and pepper to taste
Fresh sage or parsley for garnish
Instructions:
Cook the pumpkin: In a pot, bring water to a boil and cook the fresh pumpkin cubes until tender. Drain and mash slightly, leaving some small chunks.
Sauté onion and garlic: In a large pan, melt 1 tablespoon of butter over medium heat. Sauté the onion and garlic until translucent.
Toast the rice: Add the Arborio rice and cook, stirring frequently, until the rice is slightly translucent at the edges.
Add broth gradually: Start adding the warm broth, one ladleful at a time, stirring constantly. Wait until each addition is absorbed before adding more. This process will take about 20-25 minutes.
Add pumpkin: When the rice is almost done, stir in the cooked pumpkin and cook for another 5 minutes.
Finish with butter and cheese: Turn off the heat and stir in the remaining butter and grated Parmesan cheese. Adjust salt and pepper to taste.
Serve: Garnish with fresh herbs and serve warm.
These recipes are perfect for making the most out of fresh pumpkins during the Autumn!
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