Three ways to use pumpkin at home
By Roshni Riar, Staff Writer
Itâs officially autumn and pumpkin pandemonium has set the world into a frenzied quest to consume as much pumpkin as possible. Starbucksâ Pumpkin Spice Latte (PSL) has long captivated the hearts, minds, and taste buds of many. While I agree that itâs a delicious drink, Iâm here to tell you that there are other ways to get your fill of pumpkin-y goodnessâall from the comfort of your own home!
Pumpkin bread
Ingredients:
1 15 ounce can of pumpkin puree
3 medium eggs
3/4 cup coconut oil (or soft butter)
3/4 cup brown sugar
2 cups all-purpose flour
1 teaspoon each of baking soda, baking powder, cinnamon, and ground ginger
1/2 teaspoon nutmeg
1/8 teaspoon each of clove, cardamom, and ground black pepper
Preheat oven to 350°F and grease a 9â x 16â pan. Mix all the dry ingredients together and set aside. In a separate bowl, cream together brown sugar and coconut oil. Crack in eggs and pumpkin puree, whisking together until all the wet ingredients are smooth. Fold dry ingredients into wet, mixing until it becomes a consistent batter. Pour into greased pan and bake for approximately 30 to 40 minutes, until a toothpick to the centre comes out clean. Rest for 15 minutes before cutting.
Pumpkin bread tastes great and can be a vehicle for equally tasty toppings like cream cheese frosting or honey butter.
Pumpkin soup
Ingredients:
1 15 ounce can of pumpkin puree
4 cups vegetable broth
1 medium onion, diced
2 cloves garlic, minced
2 bay leaves
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper (1/8 teaspoon if less heat is desired)
1/2 cup coconut milk (or cream if desired)
Salt and pepper to taste
This one is seriously easy, especially after a long day and rainy commute home. You can throw this in a pot, change into some cozy clothes, and curl up on the couch with a big, warm bowl in no time.
On medium heat, sauté onion and garlic with olive oil until soft and fragrant. Add cinnamon, cayenne, bay leaves, and pumpkin puree. Mix together. Slowly add vegetable broth, whisking into pumpkin mixture until fully incorporated without any clumps. Cover and let simmer on medium high heat for 15 minutes. If desired, take off heat and let cool for five minutes before blending to achieve a completely smooth consistency. Put back on low heat and whisk in coconut milk and salt and pepper to taste. Let simmer for five minutes before serving.
You can also stir in some grated parmesan, fresh sage, and cooked pasta noodles to make a creamy pasta dish with this recipe.
Pumpkin turmeric milk
Ingredients:
1/2 cup pumpkin puree
2 cups milk of choice (I like coconut milk)
2 tablespoons maple syrup or honey
1/2 teaspoon cinnamon, ground ginger, ground turmeric (I recommend using fresh sliced ginger and turmeric if you can, in the same quantities)
1/8 teaspoon nutmeg, clove, cardamom
If you really canât fight the urge for a sweet pumpkin drink, then this has got you covered. You can have a warm glass before bed or mix it into your morning cup of coffee as a creamer.
In a small pot, whisk together milk and pumpkin until smooth. Bring to a boil, then whisk in spices, sweetener, and a pinch of salt. Let simmer on low heat for five minutes, whisking constantly. Pour into a mug with a cinnamon stick and a sprinkle of nutmeg on top.
