Gallery: Six Yummy Organic Pumpkin Recipes You Can Make for Thanksgivin...

 
The rich texture of pumpkin makes a great alternative to tomato sauce, served over whole wheat or gluten free pasta for a main dish. Start by sautéing 3 cloves of crushed garlic and one finely chopped onion in olive oil until clear. Add 2 cans pumpkin (or one pound cooked fresh pumpkin) and 1 cup of very strong vegetable stock and bring to a boil. After five minutes, add ½ cup heavy cream or nondairy milk and a dash of nutmeg and salt. Whisk until smooth, then pour over whole wheat pasta and garnish with grated cheese.

Read the rest of this entry »

LEAVE A COMMENT

or your inhabitat account below



5 Comments

  1. Pomtastic January 14, 2013 at 2:27 pm

    Thanks to you I just make the best Pumpkin Soup I\’ve ever had . I sauteed the onion in butter then I used 1 can of Pumpkin and I added Cinnamon, Ground Nutmeg, Cloves, sugar and Vanilla Extract.

    YUMMY!
    Thank you

  2. Shauna Lacoste November 10, 2012 at 7:40 pm

    I made the soup came out super bland–was it really supposed to be 3 cups of soymilk? I managed to salvage it by adding another container of pumpkin, a bouillon cube, some carrot juice and ground ginger… but it still had a very soymilky aftertaste 😛

  3. Meriwether October 22, 2012 at 1:05 pm

    It’s fall. Pumpkins are in season. USE FRESH PUMPKIN! You could make any of these year-round because the pumpkin comes in a CAN.

  4. mexican food November 2, 2011 at 7:41 am

    Pumpkin is great with pasta, so I’ll be trying that recipe. I wonder why we don’t use it more – pumpkin fajitas, anyone?

  5. Green Joy October 14, 2011 at 2:34 pm

    These are recipes I will definitely try out. I think I’ll make my mom some of that creamy soup and pudding. Thanks for these!

    Juan Miguel Ruiz (GreenJoyment)

get the free Inhabitat newsletter

Submit this form
popular today
all time
most commented
more popular stories >
more popular stories >
more popular stories >
Federated Media Publishing - Home