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4 Tasty Pumpkin Recipes for Autumn

It’s that time of year again when the big jumpers come out, woolen gloves are reluctantly put on as the autumn chill comes out at 4pm (a horrifyingly early hour) and cups of tea are on hand 24/7. What’s better than curling up with a hot, delicious, pumpkin flavoured meal next to a blazing fire? Not much. So to help any autumn blues, here are four soul-warming (and completely vegan) recipes…

Pumpkin Soup:

by Cara van Rhyn

Ingredients:

  • 1 pumpkin (I usually use about 1 quarter of it at a time)
  • 1 onion
  • 1 cube of vegetable stock
  • Salt and pepper to season
  • Garnish with: toasted pumpkin seeds, paprika and black pepper

Method:

  1. Peel and roughly chop a quarter of a large pumpkin into cubes and add to a pot
  2. Roughly chop the onion and add as well
  3. Add cube of vegetable stock and seasoning and cover with water
  4. Boil for approximately 25 mins or until the pumpkin is soft
  5. Using a food processor or hand-held blender whizz up the ingredients to the consistency you prefer
  6. Sprinkle over some pumpkin seeds and paprika and enjoy!

pumpkin ris

Roast Pumpkin Risotto:

by Cara van Rhyn

Ingredients:

  • Risotto rice
  • 1 pumpkin
  • 1 onion, finely diced
  • 1 garlic clove, finely diced
  • Olive oil
  • White wine (optional)
  • Vegetable stock
  • Vegan butter and parmesan (optional)
  • Garnish with: Black pepper

Method:

  1. Chop up about a quarter of a peeled pumpkin and place on a baking tray. Drizzle with olive oil and a little salt and pepper. Roast for approximately 15-20 mins or until soft.
  2. Meanwhile, in a large pot simmer the onion and garlic in a splash of oil until soft
  3. Add the risotto rice and stir until it goes translucent
  4. Add a splash of good white wine (optional)
  5. Add approximately 100ml of vegetable stock and stir until it has all been absorbed
  6. Once it is all soaked in you can add a tablespoon of vegan butter and even some ‘mock parmesan cheese’ like this one to add to the creaminess
  7. Top with the roasted pumpkin chunks and sprinkle over a little black pepper to serve!

pumpkin muf

Vegan Pumpkin Muffins

by Keegan Baur

Ingredients:

  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/4 cups sugar
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/2 tsp. allspice
  • 1 1/4 cups puréed pumpkin
  • 1/2 cup non-dairy milk (eg.almond milk)
  • 1/3 cup vegetable oil
  • 2 Tbsp. molasses or maple syrup

Method:

  1. Preheat oven to 190 C and lightly grease a muffin pan
  2. In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, and spices
  3. In a separate bowl, whisk together the pumpkin, non-dairy milk, oil, and molasses or maple syrup
  4. Pour the wet ingredients into the dry and mix
  5. Spoon the batter into the muffin pan, filling each cup to the top
  6. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean
  7. Remove muffins from the oven and devour with a hot cup of chai tea!

pumpkin rav

‘Cheesy’ Pumpkin Ravioli

by Peta

Ingredients:

  • 2 Tbsp. vegan margarine
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cumin
  • Black pepper
  • 1/2 tsp. sea salt
  • 1/4 cup ground cashews
  • 1 cup pumpkin purée
  • 8 fresh pre made lasagne sheets

Method:

  1. Melt the vegan margarine in a saucepan over medium heat. Add the nutmeg, cinnamon, cumin, pepper, sea salt, and cashews and stir until well combined. Add in the pumpkin purée and continue stirring and mashing until the consistency resembles that of mashed potatoes.
  2. Lay the fresh lasagne sheets on a flat surface and place a dollop of the pumpkin-cashew mixture every 2 inches. Lay another lasagne sheet on top and press down around the filling. Cut into squares, using a fork to seal the edges.
  3. Gently add to a pot of boiling water and cook for 15 minutes.
  4. Serve with your favorite sauce for the perfect pumpkin dinner!

 

 

 

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