While we wish every season was pumpkin season, we simply have to take what we can get. Yes, even if that means going nuts over three fantastic months of sweet, savory, and hearty recipes with fall ingredients like cinnamon, ginger, and nutmeg. What’s more is that the following recipes are healthy, festive, and can leave you without any feeling of guilt!
Roasted Pumpkin-Apple Soup
4 pounds fresh pumpkin, peeled, seeded, and cut into 2-inch pieces
4 large sweet-tart apples, peeled, cored, and cut into eighths
1/4 cup extra-virgin olive oil
1 1/4 teaspoons salt, divided
1/4 teaspoon freshly ground pepper
1 tablespoon fresh sage, chopped
6 cups low-sodium chicken broth or vegetable broth
1/3 cup hazelnuts, toasted and chopped
2 tablespoons hazelnut oil
Preheat oven to 450 degrees.
Toss pumpkin, apples, olive oil, and 1 teaspoon salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, mixing once, for 30 minutes. Add sage and continue roasting until very tender and starting to brown, about 15 to 20 minutes more.
Pour about one-third of the pumpkin and apples into a blender, along with 2 cups of broth. Puree until smooth.
Transfer to a Dutch oven and repeat for two more batches. Season with the remaining 1/4 teaspoon salt and heat through over medium-low heat, stirring constantly to prevent splattering, about 6 minutes.
Serve each portion topped with hazelnuts and a drizzle of hazelnut oil.
1 cup whole-wheat flour
1/4 cup ground chia seeds
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
1 cup 2 percent milk
6 tablespoons canned pumpkin purée
2 tablespoons canola oil
Pinch of ground cloves
Whisk all the dry ingredients in a large bowl.
In a separate bowl, mix together milk, pumpkin purée, oil, and egg.
Fold wet mixture into dry ingredients.
Oil a skillet over medium heat, pouring in 1/4-cup of batter for each pancake.
Cook pancakes for about three minutes per side and serve with toasted pecans.
Dairy-Free Pumpkin Bread Pudding
8 slices whole-wheat bread
2 cups unsweetened almond milk
1/2 cup brown sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1 cup pumpkin purée
1/2 cup raisins
1/2 teaspoon ground cinnamon
Cube the whole-wheat bread and spread on baking sheet. Toast for 7-8 minutes in a preheated 350-degree oven.
Combine almond milk, brown sugar, maple syrup, vanilla, cinnamon, and pumpkin purée in mixing bowl, beat to combine.
Add raisins and mix to combine. Add cubed bread and gently mix until they are covered with the mixture.
Let sit for 10-15 minutes for mixture to soak in the bread.
Gently pour mixture into an 8×8 baking pan and bake for 35-40 minutes or until brown on top and knife comes out clean.
Sounds appetizing, right? My mouth has been watering non-stop. HealingRadius hopes you enjoy these recipes, and we’d like you to share any that has been known to keep you warm, comfy, and cozy during fall nights!
Allyson Miller is a bookworm, history nerd and outdoor enthusiast who loves writing creative and informational content for SBT in Rock Hill, SC. Depending on the day, you can find her with her nose in historical documents, shopping for trendy exercise outfits or trying new cooking recipes. Allyson dreams that one day, engineers will figure out a way to build roller coasters sans the incline, ridding her of coasterphobia.