Autumn
Pumpkin Loaf
Pumpkin Risotto
Pumpkin Focaccia
Pumpkin Soup
Pumpkin Cookies
Pumpkin Pancakes
Pumpkin Cheesecake
Thai Pumpkin Curry
Chocolate Chip Pumpkin Bites
Pumpkin Schnitzels
Stuffed Munchkins
Pumpkin Loaf
Ingredients
2 Cups Plain Flour
½ Cup Caster Sugar
½ Cup Brown Sugar
3 tsp Baking Powder
1 Tbsp Cinnamon
¼ tsp Ground Ginger
½ tsp Salt
1 ½ Cup Pumpkin Puree
¼ Cup Olive Oil
1 tsp Vanilla Essence
1 tsp Chia Seeds
3 tbsp Hot Water
Handful Pumpkin Seeds
Method
Preheat the oven 180C
In a large bowl, sift the flour, baking powder, cinnamon and ginger.
Add the caster sugar, brown sugar and salt.
In a small bowl combine the chia seeds and hot water. Set aside for 3-4 minutes.
Add, to the flour mix, pumpkin puree, olive oil, vanilla and chia seed mix. Mix until smooth
Line a large loaf tin with baking powder
Pour the mix into the loaf tin
Sprinkle the pumpkin seeds over the top.
Bake for 60 minutes or until a toothpick can come out clean.
Serve
Enjoy!
Pumpkin Risotto
Serves 4 Generously
Ingredients
1 Cup Pumpkin Puree
1 tbsp Olive Oil
1 Onion - Diced
1 Cup Arborio Rice
¼ Cup Rice Vinegar or White Wine
3 ½ Cup Vegetable stock
¼ Cup Nutritional Yeast
½ small pumpkin - Diced, cut into small chunks and roasted
Method
In a large frying pan heat the pol
Add the onion and cook for 2-3 minutes
Add the rice and stir for 1 minute.
Mix in the vinegar and cook until mostly dry.
Stir in 1 Cup of vegetable stock. Leave until mostly dry, stirring occasionally.
Repeat this process with the vegetable stock until it’s all been used.
Stir in the pumpkin puree, yeast, salt and roast pumpkin.
Cook for a further 5-10 minutes or until the rice is cooked.
Serve
Enjoy!
Pumpkin Focaccia
Ingredients
¾ Cup Warm Water
2 ¼ tsp Dried Active Yeast
2 tbsp Golden Syrup
3 ½ Cups Plain Flour
1 ½ Cups Pumpkin Puree
3 tbsp Olive Oil
1 ¼ tsp Sea salt
1 Red Onion
2 tbsp Rosemary
¼ Small Pumpkin - Roasted (Optional)
Method
In a small bowl combine the water, yeast and golden syrup. Let sit for 5 minutes
In a large bowl sift the flour.
Add the yeast mix into the flour.
Add the pumpkin puree, 1 tbsp olive oil and sea salt.
Knead the dough for 2-3 minutes or until it is smooth and stretchy.
Make your dough into a ball.
Place the dough into a well greased bowl
Cover the bowl with a clean tea towel.
Leave in a warm place for 1 hour or until the dough has doubled in size.
Knead the dough for 4-5 minutes to knock the air out.
Lightly oil a 6x12” tray.
Using your fingers, spread the dough across the tray.
Poke holes in the dough, using your fingers.
Brush with the remaining olive oil
Sprinkle the red pepper, rosemary and more sea salt over the top
Cover loosely with cling film and leave in a warm place to rise for 45 minutes.
Preheat the oven 180C
Sprinkle the roasted pumpkin on top.
Bake for 30-35 minutes.
Serve
Enjoy!
Pumpkin Soup
Serves 9 Generously
Ingredients
4 tbsp Olive Oil
1 Small Pumpkin
1 Large Onion - Chopped
4 Large Garlic Cloves - Minced
½ tsp Salt
½ tsp Ground Cinnamon
½ tsp Ground Nutmeg
Fresh Ground Pepper - Optional
4 Cups Vegetable Broth
2 tbsp Agave Nectar
¼ Cup Pumpkin Seeds
Method
Preheat the oven oven 200C
Half your pumpkin and scoop out the seeds. Set the seeds aside.
Cut each half in half again.
Brush each piece with a little oil and place on a baking tray, cut down.
Bake for 35 minutes.
Once the pumpkin is out the oven, heat the remaining 3 tbsp of oil in a large saucepan on a medium heat.
Add the onion, garlic and salt. Cook for 8-10 minutes or until the onion is translucent.
Pull the skin off the pumpkin and add to the pan.
Add the cinnamon, nutmeg and pepper.
Break the pumpkin up a little.
Pour in the vegetable broth, bring to a boil, reduce the heat and simmer for 13 minutes.
Rinse and drain the pumpkin seeds.
Toast the seeds, on a medium heat, until fragrant and golden. Place in a bowl to cool down.
Remove the soup from heat and stir in the agave nectar.
Using a hand blender, blitz the soup until completely smooth.
To serve, sprinkle some pumpkin seeds on the top.
Keep in the fridge for 3 days or in the freezer for 3 months.
Serve
Enjoy!
Pumpkin Pancakes
Makes 20
Ingredients
½ Cup Pumpkin Puree
1 Cup Golden Caster Sugar
¼ Cup Vegetable Oil
½ tsp Vanilla Essence
2 Cups Plain Flour
½ tsp Ground Cinnamon
½ tsp Ground Ginger
½ tsp Ground Nutmeg
½ tsp Baking Powder
½ Cup Chocolate Chips (Optional)
Method
Preheat the oven 180C
Line a baking tray
In a medium bowl, cream together, the pumpkin puree, sugar, oil and vanilla.
Sift in the spices and baking powder.
Sift the flour in ½ a cup at a time.
Mix in the chocolate chips if adding.
Measure out the cookies, using a tbsp, and roll each one into a ball.
Place on the baking tray about 2” apart.
Using a small piece of baking parchment, place it over the top of each ball and flatten gently with a cup.
Bake for 8-10 minutes.
Serve
Enjoy!
Pumpkin Pancakes
Makes 10
Ingredients
2 Cup Oats
½ Cup Milk
1 Cup Pumpkin Puree
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg
2 tbsp Baking Powder
2 tbsp Apple Cider Vinegar
2 tbsp Agave Nectar
½ Cup Chocolate Chips
2 tsp Oil for cooking.
Method
Add all ingredients to a blender, except the chocolate chips. Blend until smooth.
Heat the oil on a medium heat.
Use ¼ Cup to measure the amount and place in the pan.
Bake for about 2 minutes on each side or until lightly browned.
Serve
Enjoy!
Pumpkin Cheesecake
Ingredients
Base;
225g Pumpkin Biscuits - See our recipe here
½ Cup Butter
Cheesecake;
2 Cups Cashews
1 Cup Pumpkin Puree
¼ Cup Brown Sugar
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1 tsp Ground Ginger
½ Cup Coconut Milk
½ Cup Golden Syrup
½ Cup Vegetable Oil
2 tbsp Lemon Juice
1 tsp Vanilla Essence
Caramel Sauce;
1 Cup Golden Caster Sugar
¼ Cup Butter
½ Cup Coconut Milk
1 tbsp Vanilla Essence
Method
Base;
Prepare an 8” springform tin with baking parchment.
Add the cookies to a food processor, process until crumbs, pour into small mixing bowl
Melt the butter and add to the cookies.
Mix together.
Transfer the mix to the tin, pat down firmly.
Place in the freezer.
Cheesecake;
Soak the cashews in boiling water for 15
minutes.
In a small saucepan add the puree, sugar and spices.
Stirring constantly, put on a low heat until the mix is hot.
Remove from the heat and place into a blender.
Add the milk, golden syrup, oil, lemon juice and vanilla to the blender.
Drain the cashews and add these to the blender too.
Blend until smooth.
Pour the mix over the biscuit base.
Place back into the freezer for 4-6 hours or until completely solid.
Remove from freezer, and let thaw in tin for 30 minutes before serving.
Caramel Sauce;
In a small saucepan add the sugar, butter, milk and vanilla.
Bring to a boil, stirring constantly.
Simmer on a low heat, for roughly 5 minutes, or until the mix has thickened a bit.
Remove from heat and let cool before pouring onto the cheesecake
Serve
Enjoy!
Chocolate Chip Pumpkin Bites
Makes 20
Ingredients
1 tbsp Chia Seeds
3 tbsp Water
2 ¼ Cups Plain Flour
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1 tsp Ground Ground Ginger
1 tsp Bicarbonate of soda
115g Butter
150g Caster Sugar
110g Light Brown Sugar
1 ½ tsp Vanilla Essence
1 Cup Pumpkin Puree
2 tbsp Milk
1 ½ Chocolate Chunks
Method
Preheat the oven 180C
Line 2 loaf tins.
Mix together the chia seeds and water to create a flax egg.
In a large mixing bowl cream the butter and the sugars.
Add the puree, vanilla and flax egg. Mix until smooth.
Sift in the flour, spices and bicarbonate of soda. Mix together.
Stir in the milk and 1 cup of chocolate chips.
Pour the batter equally into both your prepared tins.
Sprinkle the left over chocolate chunks over the top of the mix. Press them down slightly.
Bake for 30 minutes.
Once cooled completely cut into small pieces.
Serve
Enjoy!
Thai Pumpkin Curry
Serves 4
Ingredients
1 tbsp Vegetable Oil
1 Onion - Diced
3 Cloves Garlic - Minced
3 tbsp Red Thai Curry Paste - See our recipe here
1 tbsp Grated Fresh Ginger
1 Tin Coconut Milk
1 Cup Pumpkin Puree
3 Cups Broccoli Florets
2 Bell Peppers - Red, Yellow, Orange (Not Green) - Thinly Sliced
1 Tin Chickpeas - Drained & Rinsed
1 Cup Carrots - Thinly Sliced
1 tsp Salt
Freshly Squeezed Lime - To Taste
Rice to Serve
Method
Heat the oil in a large frying pan.
Saute the onions for a few minutes, until soft.
Add the garlic for a minute at most, until fragrant.
Add the curry paste and ginger. Stir till the onions and garlic are coated.
Add the broccoli, bell peppers, chickpeas, carrots and salt.
Stir until everything is evenly spread.
Place a lid on the pan, lower the heat to a medium-low and cook for 15-20 minutes or until the carrots are soft.
Squeeze lime juice over the curry
Serve with rice
Enjoy!
Pumpkin Schnitzels
Ingredients
¼-½ Small Pumpkin
375ml Vegetable Oil
1 Cup Plain Flour
½ tbsp Smoked Paprika
½ tbsp Onion Powder
½ tbsp Garlic Powder
½ tbsp Paprika
½ tsp Salt
¼ tsp Ground Pepper
½ - 1 Cup Milk
1 Cup Breadcrumbs
Method
Peel the pumpkin and remove the seeds.
Slice the pumpkin into ½ cm thick pieces.
In a small bowl mix the flour, smoked paprika, onion powder, garlic powder, paprika, salt and pepper.
Transfer half of that mix to another little bowl and add the milk, a little at a time, mixing until you have a thick but slightly runny mix. This makes a batter,
In a third separate bowl, add the breadcrumbs.
Heat the oil in a small frying pan.
With each slice of pumpkin you will need to dunk it in the flour mix, then the batter, then the breadcrumbs. Making sure it’s completely covered each time.
Then transfer them to the frying pan.
You can do more than one slice at a time but keep it at a single layer.
Fry each slice for 3-5 minutes each side or until the breadcrumbs look and feel dry.
Serve
Enjoy!
Makes 5-10
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