Preheat oven to 350\u00b0F. Lightly grease and line a 5 1/2 x 9-inch loaf pan with parchment paper, extending 1/2 inch above edge on long sides.
In a large bowl, whisk pumpkin soup, sugar, eggs and butter together until combined. Stir in dates, half the nuts and sifted combined flours. Spread into pan. Sprinkle with remaining nuts.
Bake 1 1/4 to 1 1/2 hours, until cooked when tested. Allow to cool in pan before lifting onto a wire rack to cool completely. Serve sliced, with butter.
n salt, red pepper flakes, pumpkin, water, broth, and coconut milk
Roughly chop the pumpkin - most pumpkins you can leave
Saut onion in butter.
Add mashed squash or pumpkin and mix well.
Slowly add broth and half and half, stirring constantly. Season to taste and bring to boiling point, stirring constantly. Serve in hollowed and baked small pumpkins or squash.
Sprinkle toasted pumpkin seeds on pumpkin soup just before serving.
In a large bowl, combine milk and cream of pumpkin soup. Set aside.
Heat oil in a large saucepan over medium heat. Add chicken, and saute until done. Stir in Bolognese sauce; simmer for 15 minutes, stirring occasionally.
Spoon 1/3 meat sauce into a 2 quart casserole dish, cover with 3 uncooked noodles, and top with 1/3 soup mixture. Repeat twice. Sprinkle cheese over lasagna.
Bake in a preheated 400 degree F (200 degree C) oven for 35 minutes, or until hot and bubbly. Remove from oven, and let stand 15 minutes before serving.
Heat oil ( not too much) and gently heat the curry paste.
Add cooked chicken.
Add pumpkin soup, coconut milk and chicken stock.
Gently heat through until simmering.
Plate the soup and just before serving, sprinkle over some spring onions and coriander into each bowl.
mins. Add the diced pumpkin, garlic and diced tomato and
Cilantro Cream:
Whisk all ingredients together in a small
eat. Add the curry paste, pumpkin, carrot and parsnip and cook
ouple of minutes.
Add pumpkin and mix well to combine
n the top of each pumpkin and remove - these are the
Put it all in a small crock pot and cook on high for 3 or so hours, until done, stirring as needed to ensure it's not sticking on the bottom.
Puree with stick blender, if desired. I prefer mine with texture.
Optional: top with a dollop of vegan sour cream. Yummy!
n a saucepan and saute pumpkin, onion and peppers. Stir in
Heat butter in a saucepan and saute onion until soft. Sprinkle with curry powder, then add stock, pumpkin, apples and chili. Bring to a boil. Cover and simmer 8-10 mins. Remove 1 ladle full of pumpkin and apple from stock and set aside.
Puree soup with a hand blender, and season. Return reserved dice to the hot soup to warm. Serve soup with a dollop of greek yogurt, a sprinkle of curry powder, cilantro, and garnish with apple slices.
econds - 1 minute. Add the pumpkin, and vegetable/chicken stock, water
otato, salt, chicken broth and pumpkin and bring to a boil
ntil fragrant.
Mix the pumpkin and potatoes into the pan
Heat the oil in a stock pot on a medium heat. Saute the onion, garlic (if using), and curry paste for 3-4 min until the onion is tender and the mixture is aromatic. Add the pumpkin, stock and 2 cups water and season to taste. Cook for 20-25 mins until the pumpkin is very tender.
Allow soup to cool until it can safely be pureed using a hand blender or food processor. Process soup until smooth, then reheat on low and season to taste. Serve topped with cilantro.
Melt butter in a large saucepan on medium heat. Saute onion and carrots until soft. Add potatoes, pumpkin and stock. Season and add bay leaves. Bring to a boil. Reduce heat to low; cover and simmer 20-25 mins.
Add chives and dill to the soup. Mix milk and cornstarch until smooth and stir into the soup. Return to a boil and season again. Serve sprinkled with chopped herbs.
n a saucepan, saute the pumpkin, onion and garlic for 8