One pumpkin, two different recipes to suit your sweet and savoury needs… Pumpkin, Polenta & Pecan Loaf plus Pumpkin & Pepper Soup.
It’s funny how it’s the only time you ever really think that you should be cooking with a pumpkin but there’s actually a lot of different things you can make and they’re really easy to cook with, not as much faff as you might presume.
These are my two favourite pumpkin foods, both gluten and dairy free as usual. I hope you enjoy them too… Happy Halloween!
For the Pumpkin, Polenta & Pecan Loaf
160g Coconut Flour
80g Ground Polenta
4 tsp baking powder
1 tsp Xantham Gum
80g Unrefined Sugar
Pinch of pink salt
80g of ground pecans
Half a Pumpkin
2 tbsp of Coyo natural yoghurt
120g of dairy free butter (I like to use avocado oil butter)
2 tbsp of water
1 tsp cinnamon
1 tsp all spice
1 tsp nutmeg
2 tbsp Unrefined icing sugar
1) In advance cut the pumpkin into chunks and roast them for 30 mins in a hot oven, then puree the pumpkin into a paste.
2) In one bowl combine the flour, polenta, baking powder, xantham gum, salt and sugar
3) In a second bowl mix together the eggs, spices, butter and pumpkin puree. Then add the dry ingredients into this along with the yoghurt and water and beat together slowly.
4) Finally mix through the ground pecans.
5) Line a loaf tin with baking paper and add the mixture to it. Cook in a pre heated oven at 160ºC for around 35-40 mins.
6) Glaze the top using unrefined icing sugar mixed with water.
Pumpkin & Pepper Soup
Half a pumpkin
1 red sweet pepper
half a red onion chopped up
1 finely chopped garlic clove
½ tsp cumin
1 gf vegetable stock pot
½ tsp ground black pepper
2 tbsp coyo natural yoghurt
1) Like the loaf chop up the pumpkin in advance and roast for around 30 mins.
2) Mix your stock cube with 500ml of water ready to use.
3) In a large pot on a medium heat add a tbsp. of coconut oil and add the onion, pepper and garlic, cook for about 1-2 mins.
4) Then add the roasted pumpkin, stock cube, pepper and cumin. Turn to a low heat and let simmer for 35-40 mins until veg is very tender.
5) Add natural yoghurt and blend together to make a fine creamy soup. That’s it ready to serve.