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!
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
- In a pot, brown the onions and celery in olive oil.
- Add the pieces of pumpkins and potatoes. Cook for about 6 minutes
- Pour in the chicken broth.
- Add salt, pepper and spices, to taste. Simmer for 30 minutes
- 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 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
- 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.
- Process the mixture in a food processor until you get a smooth texture.
- 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.
- Serve on a bed of rice garnished with chopped cilantro and green onions.
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
- Preheat the oven to 350F (180 C), and coat a 9-inch (23 cm) metal cake pan with side-by-side margarine.s.
- 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.
- 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.
- Press half of the dry mixture evenly into the cake pan.
- Cover with the fruit filling. Sprinkle with remaining oatmeal mixture.
- 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: burst.shopify.com / Matthew Henry