In case you haven’t already noticed, I love pumpkin. Pumpkin everything! Tis’ the season. Pumpkin is great to eat on it’s own, when baked in the oven and spiced. Or, you can use it in so many recipes for some delicious fall flavoured foods. Two new recipes were made with the cutest little pie pumpkin you ever did see. So delicious. Both recipes are vegan as well. Hearty, and healthy! Spicy pumpkin soup and some sweet pumpkin spice “ice cream”. I highly suggest you try these both out, they’re winners.
Clean Pumpkin Spice “Ice Cream” Ingredients
1 pie pumpkin
1 cup fresh pumpkin purée (made form the pie pumpkin)
4 frozen ripe bananas
1/3 cup pure maple syrup
1 1/2 tsp pumpkin spice emulsion
1 tsp cinnamon
1 tsp nutmeg
coconut oil (for baking the pumpkin)
1. Cut the stem off the pie pumpkin (cut about 2″ from the stem). “De-gut” and remove the seeds and membrane.
2. Rub coconut oil along the inside of the pumpkin.
3. Cover a baking tray with foil. Bake the pie pumpkin in the oven at 375° for 1 1/2 hours.
4. The pumpkin should be soft on the outside, and the orange peel will come right off when you peel it.
5. Cut the baked pumpkin into smaller pieces. Place small amounts in the blender or good processor until puréed.
6. Next, combine the pumpkin purée, bananas, maple syrup, pumpkin spice emulsion, cinnamon and nutmeg. Blend until well combined.
7. Pour mix into a pyrex loaf pan. Sprinkle on some more cinnamon and stir in with a fork to make a nice design.
8. Freeze overnight.
Spicy Pumpkin Soup Ingredients
2-3 cups fresh pumpkin purée (or canned)
2 cups water
fresh (chopped) green onion (as much as you want)
1 low sodium vegetable stock cube
1 1/2 tsp hot chili powder
1 tsp ground ginger
1 tsp coconut oil
1. Use the leftover purée from the ice cream. Put in a a small pot and heat over low-medium heat.
2. Add in water and stir well.
3. Add in green onions, hot chili powder, ginger and coconut oil.
4. Let simmer for 10-15 minutes.
5. Serve. Garnish with some green onions and sprinkle more hot chili powder to taste