Halloween may be over, but pumpkins still rule! Yum-yum! Here are 3 easy ways to serve up pumpkin - breakfast, lunch & dinner!
- Breakfast Pumpkin Smoothie
- Pumpkin Soup
- Oven Roasted Pumpkin and Onions
PUMPKIN SMOOTHIE - Serves 1
1 cup unsweetened coconut milk
1/2 cup frozen banana slices
1/2 cup 100% pure pumpkin puree
2 scoops protein powder
2 scoops fiber (chia seeds, etc.)
Blend together coconut milk, frozen bananas and pumpkin puree until almost smooth. Add protein powder and 2 scoops chia seeds (or other fiber).
Smashing Pumpkin Soup
1 tablespoon olive oil
1 onion, chopped
4 cups chicken broth
2 cups pumpkin puree (sometimes called 100% pumpkin NOT PUMPKIN PIE FILLING)
3/4 cup green onions, chopped
1/8 teaspoon nutmeg
1/2 teaspoon curry powder
2 cups milk
Sea salt and pepper, to taste
In a soup pot, heat oil over medium high heat and sauté onions. Cook till very soft and add remaining ingredients, except milk. Cook uncovered for 15 minutes. Add milk and continue to cook (but not boil–it will break) for another 5 minutes.
SERVING SUGGESTIONS: A huge spinach salad and whole grain rolls are all you need.
Oven Roasted Pumpkin and Onions
1 small pumpkin, peeled and seeded and cut into 2-inch pieces
1 medium red onion, cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
1 teaspoons lemon pepper
1/2 teaspoon salt
COOKING INSTRUCTIONS: Preheat oven to 425 degrees. Combine all ingredients in a 13 x 9 inch baking dish.
Toss to coat and bake for 35 minutes or so, until the pumpkin is fork tender and nicely browned.