Everybody loves having pumpkins, but what do you do with the leftovers?
Well, it turns out that pumpkin is actually an incredibly nutrient-dense fruit.
Below are 5 ways to use your leftover pumpkin. Each of these recipes uses pumpkin as the showcase ingredient and flavor. And they all taste like fall!
Homemade Pumpkin Puree
Pumpkin puree is the basis of most pumpkin recipes and it is quite simple to make. So why is it that many people still buy the canned stuff? You won’t be one of them after following this recipe by The Pioneer Woman.
Homemade Pumpkin Puree
Roasted Pumpkin Seeds
Ok this one is a no brainer. Pumpkin seeds are a great source of beta-carotene. They also contain 48% of your daily fiber requirement and 42% of your daily magnesium.
Preheat your oven to 170 fahrenheit. Use some parchment paper to cover a cookie sheet. Clean your pumpkin seeds of any left over guts and dry them with a paper towel. Spread them out on the paper and sprinkle with seasonings of your choice. I love mine with salt and pepper. Roast for 15-20 minutes and let them cool before tossing them back!
Pumpkin Chili
Chili is a staple dish. There is nothing like leaving a pot of chili on the stove for a few hours to simmer while it fills the air with an intoxicating aroma. If you’re vegan, like me, nix the meat in this recipe and substitute the chicken broth for vegetable broth.
Olivia’s Cuisine Pumpkin Chili
Pumpkin Soup
Not only are soups a fantastic way to fill you up without filling you out, but they are also a great way to use up veggies that you have lying around. The Minimalist Baker’s blog has a simple and quick recipe for a delicious, creamy and vegan pumpkin soup!
Minimalist Baker’s Simple Pumpkin Soup
Vegan Pumpkin Bread
I love topping off a yummy meal with an even yummier treat. This fabulous pumpkin bread can be served hot with your favorite ice cream on top.
Check out Love and Lemons Vegan Pumpkin Bread recipe
