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 use your pumpkins.

A starter, a main course, and a dessert!

The entrance:

Pumpkin soup

Ingredients:

2 tablespoons of olive oil

2 small onions

1 stalk of celery

4 cups of diced pumpkin

2 potatoes, diced

8 cups (2 liters) of 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. Let 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. Blend and enjoy!

 

Feel free to make a double batch and freeze some.

The main meal:

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

Ingredients:

Ingredients for the sauce:

2 tbsp olive oil

2 small onions finely chopped

2 cups of diced pumpkin flesh

1 clove of garlic, finely chopped

1/2 tsp grated fresh ginger

1 tsp cumin

1 tsp curry powder

1 tsp turmeric

1 can of 400 ml coconut milk

1 ½ cups chicken or vegetable broth

Salt and pepper to taste

Ingredients for the curry:

2 cups of diced pumpkin flesh

1 pound of large raw peeled shrimp

2 large tomatoes cut into cubes

1 cup of French green beans, halved

The juice of half a lime

Chopped coriander and green onions

Salt and pepper to taste

Preparation:

1. In a pot, heat the olive oil. Soften the onions and pumpkin cubes for 5 minutes. Add the garlic and spices, and continue cooking for 1 minute. Add the remaining sauce ingredients and let 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 pot and add the pumpkin cubes. Let 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 are cooked through. Add the lime juice and adjust the seasoning to taste.
4. Serve on a bed of rice garnished with chopped coriander and green onions.

The dessert:

Gluten-Free and Dairy-Free Date and Pumpkin Squares

Ingredients fruit preparation:

1 cup chopped, pitted dates

1 cup of pumpkin puree

1 teaspoon grated orange zest

1 cup of orange juice or water

1 teaspoon of vanilla

2 tablespoons of freshly squeezed lemon juice

Ingredients oat preparation:

1 1/2 cups of certified gluten-free rolled oats

1 cup of gluten-free almond flour

1/4 cup packed brown sugar

1/4 teaspoon of salt

3/4 cup dairy-free margarine

1/2 cup chopped walnuts

Preparation:

1. Preheat the oven to 350°F (180°C), and grease a 9-inch (23 cm) square metal cake pan with dairy-free margarine.
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 hold on a spoon.
3. Meanwhile, in a large bowl, mix the oats, almond flour, and brown sugar. Add the margarine and incorporate it with a fork until the mixture has the texture of coarse breadcrumbs. Finally, add the nuts and gently stir.
4. Evenly press half of the dry mixture into the cake pan.
5. Cover with the fruit topping. Sprinkle the remaining oat mixture on top.
6. Bake in the center of the oven for about 35 minutes, or until the top is golden. Place the pan on a rack and let cool. Using a sharp knife, cut into squares.

 

Enjoy your meal! Show us photos of your creations on Instagram!

 

Article written by Audrée Hogue

photo credit: burst.shopify.com / Matthew Henry