5 Unexpected Pumpkin Recipes to Try

We know you’ve probably already had your PSL fix, but there are so many more delicious ways to enjoy pumpkin this season! From soups to steamers to smoothies, pumpkin and pumpkin seeds add yummy flavor. In addition to being enjoyable, these unexpected pumpkin recipes are clean & nutritious too. Thanks to nutritionist Jennie Miremadi, you can enjoy them guilt-free! She says pumpkin is loaded with nutrients, fiber and beta-carotene while the seeds are protein packed, have the healthy kind of fat, and are a good source of fiber & magnesium. Plus, all of her recipes below are gluten-free and dairy-free! Bon appétit!

Pumpkin Spice Steamer

Ingredients (Serves 2)

1 cup organic, full fat coconut milk (canned, BPA-free, gum-free)
1 cup hot, purified water
1/2 cup organic pumpkin puree (canned, BPA-free)
2 tbsp. Dandy Blend
1 tbsp. Ceylon cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 tsp. vanilla
Pinch of Himalayan salt
Vanilla stevia drops to taste (optional)

Directions

1. Blend ingredients in Vitamix or other high-speed blender until ingredients are thoroughly combined and Pumpkin Spice Steamer is steaming when blender lid is removed, about 3 minutes.
2. Adjust stevia to taste.
3. If your blender doesn’t heat Pumpkin Spice Steamer sufficiently, transfer to a saucepan and bring to a simmer over low heat.
4. Simmer for 2-3 minutes, turn off heat and pour Pumpkin Spice Steamer into two mugs.
5. Serve and enjoy!

Pumpkin Spice Chia Seed Pudding

Ingredients (Serves 2)

1 cup organic, full fat coconut milk (canned, BPA-free, gum-free)
5 tbsp. chia seeds
1/2 cup organic pumpkin puree (canned, BPA-free)
1 tsp. Ceylon cinnamon
1 tsp. vanilla
Pinch of Himalayan pink salt
1/2 tsp. nutmeg
1/2 tsp. allspice
Vanilla stevia drops to taste
Pumpkin seeds for sprinkling on top of pudding (optional)

Directions

1. Blend coconut milk, pumpkin puree, cinnamon, vanilla, nutmeg, allspice, salt and stevia in Vitamix or other high-speed blender until thoroughly combined.
2. Adjust stevia to taste.
3. Combine coconut milk-pumpkin mixture with chia seeds in a bowl.
4. Stir until chia seeds are distributed evenly.
5. Pour mixture into two glass jars and refrigerate overnight.
6. Remove chia seed puddings from refrigerator and sprinkle with pumpkin seeds, if desired.
7. Serve and enjoy!

Pumpkin Pecan Pie Smoothie

Homemade Pecan Milk Ingredients (Makes approximately 32 oz.)

1 cup organic, raw pecans
1 tsp. vanilla
Purified water
Pinch of sea salt

Homemade Pecan Milk Directions

1. Add pecans to a bowl, cover with 2 cups purified water, place in refrigerator and soak overnight.
2. Drain water from pecans and rinse with additional purified water.
3. Add soaked and rinsed pecans, 4 cups purified water, vanilla and sea salt to Vitamix or other high speed blender, and blend until creamy and smooth.
4. Strain pecan milk through a nut milk bag or cheesecloth-lined strainer.
5. Refrigerate pecan milk and enjoy!

Pumpkin Pie Smoothie Ingredients (Serves 1)

10 oz. Homemade Pecan Milk
1/2 cup organic pumpkin puree (canned, BPA-free)
1 tbsp. organic, raw pecans
1 tbsp. Ceylon cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. ginger powder
1 whole clove
1 tsp. vanilla
2 scoops Vital Proteins collagen peptides
Vanilla stevia drops to taste

Pumpkin Pie Smoothie Directions

1. Add all ingredients to blender and blend until well combined.
2. Adjust stevia drops to taste.
3. Serve and enjoy!

Pumpkin Soup with Crispy Sage

Ingredients (Makes approximately 5 ½ cups of soup)

1 15-oz. can organic pumpkin (BPA-free)
1 yellow onion, chopped
Himalayan pink salt and ground, black pepper to taste
1 shallot, minced
1 clove garlic, minced
2 tbsp. extra-virgin olive oil
1 14-oz. can organic, full fat coconut milk (BPA-free, gum-free)
16 oz. organic chicken broth (homemade or sodium-free boxed)
3/4 cup fresh sage leaves, loosely packed

Directions

1. Heat 1 tbsp. olive oil in a sauté pan over medium heat and add 1/2 cup fresh sage leaves. Sauté until golden, turn off heat, and set Crispy Sage aside.
2. Next, heat 1 tbsp. olive oil over medium heat in a large saucepan. Add onion, shallot, garlic, and salt and pepper to taste, and sauté until vegetables are tender.
3. Once vegetables are tender, add chicken broth to vegetables and bring to a boil over medium heat.
4. Once chicken broth reaches a boil, reduce heat to medium-low and add pumpkin and coconut milk to chicken broth and vegetables, simmering uncovered and stirring occasionally for 10 minutes.
5. After soup has simmered for 10 minutes, turn off heat and remove soup from stove. Add 1/4 cup fresh sage to cooked soup and use an immersion blender to blend soup. Alternatively, pour into a blender and blend until creamy and smooth.
6. Adjust salt and pepper to taste.
7. Pour soup into bowls and sprinkle each bowl with a few crispy sage leaves.
8. Serve and enjoy!