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!

The entrance:

Pumpkin soup


2 tablespoons of olive oil

2 small onions

1 stalk of celery

4 cups of pumpkin, diced

2 potatoes, diced

8 cups (2 liters) chicken broth

Salt, pepper, and tarragon, to taste

Preperation :

  1. In a pot, brown the onions and celery in olive oil.
  2. Add the pieces of pumpkins and potatoes. Cook for about 6 minutes
  3. Pour in the chicken broth.
  4. Add salt, pepper and spices, to taste. Simmer for 30 minutes
  5. Go to a blender and enjoy!


Feel free to double-recipe and freeze some.

The main meal:

The shrimp and pumpkin curry, gluten free and dairy free

Ingredients :

Ingredients for the sauce:

2 tbsp. tablespoon olive oil

2 small onions, finely chopped

2 cups diced pumpkin pulp

1 garlic clove, finely chopped

1/2 tsp. grated fresh ginger

1 C. cumin

1 C. curry powder

1 C. turmeric

1 400 ml can of coconut milk

1 ½ cup of chicken or vegetable broth

Salt and pepper to taste

Ingredients for the curry:

2 cups cubed pumpkin pulp

1 pound raw peeled large shrimp

2 large tomatoes, cubed

1 cup halved green French beans

The juice of half a lime

Chopped cilantro and chopped green onions

Salt and pepper to taste

Preperation :

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

Dessert :

Gluten-free and dairy-free date and pumpkin squares

Ingredients for fruit preparation:

1 cup ofdates chopped, pitted

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

Oatmeal preparation ingredients:

1 1/2 cups certified gluten-free oatmeal

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

Preperation :

  1. Preheat the oven to 350F (180 C), and coat a 9-inch (23 cm) metal cake pan with side-by-side margarine.s.
  2. In a saucepan, combine the first six ingredients and bring them 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 mixture 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 the fruit filling. Sprinkle with remaining oatmeal mixture.
  6. Bake in the center 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 lunch! Show us pictures of your achievements onInstagram!


Article written by Audrée Hogue

photo credit: / Matthew Henry


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