Pumpkin Spice + Everything Nice: 3 Fast & Festive Fall Pumpkin Recipes
Pumpkin Spice + Everything Nice
It's that time of the year again, when you break out your tall boots, warm jackets and scarves, and layer it all on. The smell of bonfires, the crackle of vibrantly colored leaves under foot, and the hint of cinnamon wafting from every storefront makes me want to throw on an oversized sweatshirt and slippers, crank the heat, and get messy in the kitchen! There are so many delicious fall foods coming into season that can be found at your local farmer's market or grocery store—pomegranate, persimmon, and of course, pumpkin! Below are three delicious recipes that you can make for an entire day of fall feasting, all with just one pie pumpkin!
Pumpkin Power!
Vitamin A, Vitamin C, Fiber, Potassium, + Antioxidants Galore!
Like carrots, pumpkins are high in the antioxidant beta-carotene, which is where they get their vibrant orange hue. Beta-carotene is converted into vitamin A in the body, and is noted for protecting your peepers and giving your skin a healthy glow. Pumpkins are relatively low in calories, at only about 50 calories per cup, and are also high in fiber, keeping you feeling fuller longer. This fall favorite is also noted for its potential cardiovascular and cancer-fighting benefits, as well as packing more potassium per cup than a banana! So, what's not to love?!
morning buzz
Sometimes I have to forgo my routine green breakfast smoothie for something a little bit more indulgent, creamy, and sweet! I'm not much of a coffee person, or even caffeine person for that matter, but when everyone is buzzing about the Pumpkin Spice Latte being back again, it gets me in the mood for a fall-flavored beverage! Technically, this recipe is more of a smoothie than a latte, but trust me, you won't be disappointed by my rendition of the autumn-inspired classic, and your body will thank you for all of this plant-powered goodness!
Pumpkin-Spice Banana Latte
Vegan, Raw, Oil-Free, Nut-Free, Dairy-Free, Gluten-Free, Refined Sugar-Free
1 cup pie pumpkin, seeded and chopped (chop the rest of the pumpkin and save for the last recipe!)
3 ripe, speckled bananas
3 frozen bananas
1/2-1 cup fresh coconut water (if using a whole coconut, save coconut meat for last recipe)
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 scoop Garden of Life Raw Vanilla Protein (optional)
Blend and serve! This makes quite a bit, so I recommend saving half in the refrigerator for my next "happy hour" recipe to enjoy later in the afternoon!
Happy Hour
After a long day at work, there's nothing better than a happy hour "cocktail!" This recipe is a fun way to make a second delicious treat out of your blended creation from above, and it'll leave you buzzing with energy! All you need is your leftover Pumpkin-Spice Banana Latte, fruit of your choice, and a martini glass, and you've got yourself an alcohol-free, antioxidant-packed happy hour delight!
Pumpkin-Spice Fruitini
Vegan, Raw, Oil-Free, Nut-Free, Dairy-Free, Gluten-Free, Refined Sugar-Free
Leftover Pumpkin-Spice Banana Latte (see recipe above)
Sliced fruit of choice—I used clementine, kiwi, mixed berries, and pomegranate!
Pour into a martini glass and top with cinnamon! Cheers!
Dinner
As the sun begins to set earlier and the evenings get cooler, a thick and creamy soup is the best way to warm the body and soul! I typically strive to eat as many raw, whole foods as I can throughout the day, but when it comes to dinner, I think cooked food is a must on chilly nights! Living in a climate with all four seasons, I believe there is a time of year to incorporate more warm, cooked foods into the diet to maintain balance within the body. The recipe below is thick and rich without the addition of dairy cream and unhealthy fats.
Creamy Pumpkin Bisque
Vegan, Oil-Free, Nut-Free, Dairy-Free, Gluten-Free, Refined Sugar-Free
2 cups vegetable broth
remaining pumpkin from first recipe, chopped
canned coconut cream or light coconut milk to your liking, (or coconut meat if you used an actual coconut for the first recipe)
1 inch chunk of ginger, grated (optional)
salt + pepper to taste
dash of cinnamon or pumpkin pie spice
Bring vegetable broth to a boil in a pot and add the chopped pumpkin. Let boil on medium-low until the pumpkin is cooked and soft. Stir in the coconut cream, coconut milk, or coconut meat, and grated ginger, and pour into a blender or use an immersion blender to puree the ingredients into a creamy bisque. Enjoy this soup alongside some roasted sweet potatoes, steamed broccoli, and brown rice for a complete, nourishing, and tasty plant-based dinner!
* Note: You may also have leftover pumpkin bisque, which can make a perfect sauce or dressing for a salad the next day—and it's super good hot or cold!
Don't Forget About the Seeds!
If you want an added nutrition bonus that's crunchy and tasty, save the pumpkin seeds and roast them! Pumpkin seeds are among the healthiest seeds, right up there with hemp, chia, flax, sesame, and sunflower seeds; they're packed full of magnesium, zinc, protein, omega-3s, and antioxidants! To roast, all you need to do is rinse them, boil in salt water, and roast on an oiled baking sheet at 325 degrees for 10 minutes, toss, and roast for another 8-10 minutes, or until they're golden brown, but not burnt!
When all is said and done, cozy up by the fire with a cup of something warm and pop in "You've Got Mail!"
