Tasty Tuesday - Pumpkin Mmmmmmm...

With the rainy cold snap we had last week and the cooler temperatures that are looming just around the corner, I thought it would be fitting to post some new pumpkin recipes to enjoy this autumn.

I guess this is becoming an annual thing, since I posted on pumpkin last October. What can I say, I LOVE pumpkin! I feel pretty confident that a lot of you do too; judging by the number of overjoyed statuses I have seen on facebook about the return of pumpkin latte season.

Let's start with breakfast. Besides getting your pumpkin fix from a latte, you can also make these delicious and healthy healthier waffles.

Pumpkin Waffles (From Runner's World)


Ingredients:

5 egg whites
1 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1/2 cup low-fat soy milk
1 cup canned 100% pure pumpkin puree (not pie filling)
4 tablespoons honey (I subbed with 3 teaspoons granulated sugar so Phinn could eat them.)
2 tablespoons canola oil
1 teaspoon vanilla extract

Directions:

Coat a nonstick waffle iron with cooking spray. Preheat according to the manufacturer's directions. Place the egg whites in a mixing bowl and beat on high until stiff peaks form. Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Whisk in the soy milk, pumpkin, honey, oil, and vanilla just until blended. Gently fold in the egg whites until just combined. Spoon 1/2 cup of batter on the bottom grids, covering two-thirds of the grids. Close the iron and bake according to the manufacturer's directions. Using a rubber spatula, carefully remove the waffle from the iron. Repeat with the remaining batter. Serves 8.

Next, comes lunch. Tired of your regular old salad? Need something to spice it up a bit? Try these wholesome, amazing roasted chickpeas. Bet you have never heard a chickpea described as amazing, but trust me, they are! Phinn even enjoyed them. Just be mindful of the skin, if you are sharing them with a little one. Also they go fast, so I recommend doubling the recipe!

Pumpkin Spice Roasted Chickpeas (from Peas and Thank You)


Ingredients:

1 14 ounce can of chickpeas, rinsed, drained and patted dry
2 tablespoons maple syrup
1 teaspoon canola oil
1 teaspoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon cinnamon

Directions:

Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl until evenly coated. Spread chickpeas on a cookie sheet sprayed with cooking spray. Bake for 25-30 minutes, stirring chickpeas every 10 minutes to ensure even crisping.

Finally, what better way to cozy up than with a warm bowl of soup? One rainy Saturday, we stopped in at Whole Foods to grab a bowl of soup, and I decided to try their Triple Squash Soup. I'm so glad I did, and I cannot wait to be serving this up all winter long - it will go perfectly with the pile of books and magazines I have been meaning to read!

Triple Squash Soup (Adapted from Whole Foods Recipe)


Ingredients:

1 tablespoon canola oil
3 cups yellow onion, cut into 1/4-inch dice
1 1/4 cups carrots, julienned
1 cup celery, finely sliced
2 cups butternut squash, cut into chunks
1/2 cup golden Hubbard squash, sliced
1/2 cup canned pumpkin
8 cups water
1 tablespoon clover honey
1/4 cup maple syrup
3/4 teaspoon ground cinnamon
1 tablespoon sea salt
31/2 tablespoons cornstarch
2/3 cup heavy cream
1/4 teaspoon powdered ginger
1 tablespoon fresh chopped parsley

Directions:

Heat oil in kettle. Add onions, carrots and celery and saute until all glazed over. Add squash, pumpkin, water and honey and bring to a boil. Add maple syrup, cinnamon and salt. Cook for 30 minutes. Mix cornstarch with the heavy cream to make a slurry. Add the slurry to the soup and mix well. Blend soup in a food processor. Add the parsley and serve. Makes 1 gallon of soup.

So there they are! Some of you may think it's too soon for pumpkin recipes, but I say let's fit in all the pumpkin we can - 'tis the season!

Enjoy :)