pumpkin recipes


It's the best season of the year. Cozy sweaters, tall boots, pretty colors, and pumpkin recipes! Today I'm sharing 3 of my favorite healthy pumpkin recipes with you. C'mon, we all love the good old #PSL, but did you know there's between 260-600 calories in a pumpkin spice latte at Starbucks?! And that thing doesn't even fill you up. Let's talk about 3 delicious and healthy pumpkin recipes that are full of nutrients and give you that fall flavor we all love.

pumpkin recipes

healthy pumpkin recipes

FIRST: MAKE PUMPKIN PURÉE

pumpkin puree

The recipes I'm sharing below all call for pumpkin purée as one of the main ingredients, so let's go over how to make that first. You'll need sugar pumpkins (the smaller, sweeter ones that are used for cooking rather than decoration). Each sugar pumpkin makes about 1 cup of pumpkin purée. So, here's how to make the pumpkin purée:

1. Preheat the oven to 400 degrees

2. Use a sharp knife to cut the stem off, then half the pumpkin but cutting it from the top to the bottom

3. Scoop out all of the pumpkin seeds (save these to make roasted pumpkin seeds... recipe below for this too!)

4. Spray a baking sheet with non-stick or coconut oil and brush the flesh of the pumpkin with cooking oil as well

5. Place the pumpkins facedown on the baking sheet

6. Roast the pumpkins until you're able to easily pierce the skin of the pumpkin with a fork (about 45-55 minutes)

7. Let the pumpkins cool off and then use a spoon to scoop all of the flesh into a food processor or blender

8. Blend it up and you're done!

SECOND: ROASTED PUMPKIN SEEDS (so easy you have to!)

Pumpkin seeds make for an awesome snack, and will last for all of the fall season. Since you're scraping the seeds out of the pumpkins for the purée, you might as well get a treat in return! Here's how to make them:

1. Preheat oven to 300 degrees

2. Toss seeds into a bowl with melted butter (or I prefer ghee) and salt

3. Spray a baking sheet with non-stick cooking spray, then spread the seeds out on a baking sheet and bake for 45 minutes

 

Now, on to my three healthy pumpkin recipes for fall! Disclaimer that I always use coconut oil, milk and flour, but you can of course substitute anything for the types of oil/milk/flour you have in your kitchen!

1. VEGAN PUMPKIN SOUP

pumpkin soup