La citrouille, sans gluten et sans produits laitiers, de 3 façons : Potage, Cari aux crevettes et Carrés aux dattes et citrouille

We always wonder what to do with the pumpkin after Halloween. And we hate waste. So, before throwing it away, here are three recipes where you can incorporate your pumpkins.

A starter, a main meal, and a dessert!


Pumpkin soup


2 tablespoons olive oil

2 small onions

1 stalk of celery

4 cups pumpkin, diced

2 potatoes, diced

8 cups (2 liters) chicken broth

Salt, pepper, and tarragon, to taste

Preparation :

  1. In a pot, sauté the onions and celery in olive oil.
  2. Add the pumpkin and potato pieces. Cook for about 6 minutes
  3. Pour in the chicken broth.
  4. Add salt, pepper and spices, to taste. Let simmer for 30 minutes
  5. Switch to the blender and enjoy!


Feel free to make a double recipe and freeze some.

The main meal:

Shrimp and pumpkin curry, gluten-free and dairy-free

Ingredients :

Ingredients for the sauce:

2 tbsp. tbsp olive oil

2 small onions finely chopped

2 cups diced pumpkin flesh

1 clove of garlic, very finely chopped

1/2 tsp. grated fresh ginger

1 C. cumin

1 C. curry powder

1 C. turmeric

1 can of coconut milk of 400 ml

1 ½ cups chicken or vegetable broth

Salt and pepper to taste

Ingredients for the curry:

2 cups pumpkin flesh, cubed

1 pound large raw shrimp, peeled

2 large tomatoes cut into cubes

1 cup green French beans, halved

The juice of half a lime

Chopped cilantro and chopped green onions

Salt and pepper to taste

Preparation :

  1. In a pot, heat the olive oil. Soften the onions and diced pumpkin for 5 minutes. Add the garlic and spices and continue cooking for 1 minute. Add the rest of the sauce ingredients and simmer for 15 minutes over medium heat or until the pumpkin cubes are tender.
  2. Process the mixture in a food processor until smooth.
  3. Return the sauce to the cauldron and add the pumpkin cubes. Simmer for 15 minutes over medium/low heat or until the squash is tender. Add the tomatoes, beans and shrimp and continue cooking for 5 minutes or until the shrimp is cooked. Add lime juice and adjust seasoning to taste.
  4. Serve on a bed of rice garnished with chopped cilantro and green onions.

Dessert :

Gluten and Dairy Free Date and Pumpkin Squares

Fruit preparation ingredients:

1 cup of dates chopped, pitted

1 cup pumpkin puree

1 teaspoon grated orange zest

1 cup orange juice or water

1 teaspoon of vanilla

2 tablespoons freshly squeezed lemon juice

Oatmeal preparation ingredients:

1 1/2 cups certified gluten-free rolled oats

1 cup gluten-free almond flour

1/4 cup packed brown sugar

1/4 tsp salt

3/4 cup dairy-free margarine

1/2 cup chopped walnuts

Preparation :

  1. Preheat oven to 350F (180 C), and line a 9-inch (23 cm) metal cake pan with dairy-free margarine.s.
  2. In a saucepan, combine the first six ingredients and bring to a boil over medium heat. Reduce the heat and simmer for 15 to 20 minutes or until the fruit is tender and the mixture has thickened enough to fit in a spoon.
  3. Meanwhile, in a large bowl, combine the oats, almond flour and brown sugar. Add the margarine, and incorporate with a fork until the preparation has the texture of coarse breadcrumbs. Finally, add the walnuts and stir gently.
  4. Press half of the dry mixture evenly into the cake pan.
  5. Cover with fruit filling. Sprinkle with remaining oatmeal mixture.
  6. Bake in the middle of the oven for about 35 minutes, or until the top is golden brown. Place the mold on a wire rack and let cool. Using a sharp knife, cut into squares.


Enjoy your food! Show us photos of your creations on instagram!


Article written by Audrée Hogue

photo credit: Henry


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