2 Comforting Pumpkin Recipes for the Colder Weather

2 Comforting Pumpkin Recipes for the Colder Weather

With the weather getting a bit colder and pumpkins being perfectly in season, there’s no better time to curl up with a bowl of pumpkin soup or enjoy some delicious pumpkin chocolate chip cookies with a mug of hot chocolate! Check out our tutorial for a step-by-step guide from our commercial kitchen:

 

 

Vegan Pumpkin Soup

Serves: 4         Time: 1 hour

 

Ingredients

1 large pumpkin

1 small onion

2 cloves of garlic, crushed

1 medium carrot

2 stalks of celery

4 cups of vegetable stock

2 cups of water

1 x 270mL can of coconut cream

1 tsp of ground pepper + more for roasting

1 tsp of Green Olive Herb Salt + more for roasting

½ - 1 tsp of chilli flakes

½ tsp of dried rosemary

¼ tsp of turmeric

1 tsp of caster sugar

Green Olive extra virgin olive oil

Green Olive Spicy Farm Dukkah, for serving

Method

  1. Preheat the oven to 180° Cut the pumpkin into quarters, scoop out the cores and place skin-side down on a tray lined with baking paper. Drizzle over some olive oil and then season with Herb Salt and ground pepper. Put the tray in the oven and let them roast for 45 minutes, or until they’re completely soft.
  2. Meanwhile, chop up the onions, carrots and celery. Heat a tablespoon of olive oil a large pot over medium-high heat and sauté the onions and garlic until they turn translucent. Then add in the carrots and celery and sauté for 10-15 minutes, or until the carrots are completely soft.
  3. When the pumpkins are completely soft, take them out of the oven and let them cool so that you’re able to handle them. Scoop the pumpkin flesh away from the skin with a spoon – it should come away really easily.
  4. Add the skinless pumpkins, vegetable stock, water, coconut cream, ground pepper, Herb Salt, chilli flakes, dried rosemary, turmeric and caster sugar to the sautéed vegetables and blitz until smooth. If necessary, add a splash of water to achieve the desired consistency.
  5. Place the soup on a stove top and cook until it starts to bubble. Serve with a drizzle of olive oil and a sprinkle of Spicy Farm Dukkah.
 

 

 


Pumpkin Chocolate Chip Cookies

Makes: 8-12 cookies         Time: 45 minutes

 

Ingredients

2 cups flour

1 ½ tsp of spice mix (¾ tsp allspice, ¼ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground cloves)

¼ tsp salt

1 ½ tsp baking powder

¾ tsp bi-carb soda

¾ cup oats

1 cup pumpkin purée (see notes)

2 tsp cinnamon

½ cup coconut yoghurt

2 tsp vanilla extract

1 tsp unsalted butter, melted

2 tsp liquid stevia (or sub agave syrup or maple syrup)

½ cup milk

2 large eggs

6 tbsp water

½ cup dark chocolate chips

Method

  1. Preheat the oven to 180° Add the flour, spice mix, salt, baking powder, bi-carb soda and oats to a large bowl, and then whisk until fully combined. In a separate bowl, combine the pumpkin purée, cinnamon, coconut yoghurt, vanilla essence, melted butter, liquid stevia, milk and water, and then whisk until fully combined.
  2. Making a well in the centre of the bowl of dry ingredients, pour in the bowl of wet mixture and fold together by scraping around the sides of the bowl into the middle until the dry and wet mixtures are fully combined. Fold through chocolate chip.
  3. Scoop the dough onto a lined baking tray, using 1 heaped tablespoon of dough for each cookie and leaving 2 inches between each cookie. Bake for 30 minutes or until golden.

 

Notes

Pick some fresh pumpkin from your garden or pick some up from your local grocery store or farmer's market and purée using our recipe below.

 

 

 

Pumpkin Purée

Makes: 1 cup         Time: 50 minutes 

  

Ingredients

½ large pumpkin

1 tsp cinnamon

1 tsp caster sugar

Method

  1. Preheat the oven to 180° Scoop out the core of the pumpkin half and cut in half again. Place skin-side down on a tray lined with baking paper. Sprinkle the cinnamon and sugar evenly over the pumpkin and then put the tray in the oven for 45 minutes, or until the pumpkins are completely soft.
  2. When the pumpkins are completely soft, take them out of the oven and let them cool so that you’re able to handle them. Scoop the pumpkin flesh away from the skin with a spoon – it should come away really easily.
  3. Purée the pumpkin with a food processor, hand held blender, or even just mash with a fork until smooth.

Our Pumpkin Chocolate Chip Cookie recipe was modified from Healthy Pumpkin Chocolate Chip Oatmeal Muffins by Amy’s Healthy Baking