Clean-Eating Pumpkin Recipes
Clean-eating pumpkin recipes including pumpkin latte, pumpkin scones, pumpkin pie and pumpkin soup
Whether you’re into trick or treating or not, Halloween means that the supermarkets, markets and grocers are overflowing with pumpkins of all shapes and sizes.
Contrary to popular opinion, you can eat all of the pumpkins available to purchase, providing they are real of course! However the large ornamental pumpkins are bred for their huge size and not for flavour; these pumpkins may be fibrous, stringy and flavourless.
The medium sized pumpkins available from most UK supermarkets are most definitely edible, so instead of throwing them away after the 31st of October, make some of these delicious clean dishes:
A hugely popular drink in the US, pumpkin spice lattes from well-known coffee outlets often don’t contain any pumpkin at all. Instead they are laced with sugar and artificial additives. This home-made version uses traditional pumpkin pie spices, golden maple syrup and pumpkin puree to make a syrup, which is then combined with hot milk and espresso. A serious treat for serious foodies.
Nothing makes a home cook happier than the smell of scones baking in the oven. Meltingly soft and gently spiced, these scones are delicious served warm with melted butter and a drizzle of honey. A great way to use up small amounts of leftover pumpkin.
Mastering this pie should give you a real sense of achievement! Buttery, slightly nutty wholemeal pastry encases a delicate filling of whipped pumpkin, cream, sharp feta and a hint of thyme. This dish is fantastic served hot as a table centre piece, or in cold slices for packed lunches.
Soup is a traditional dish for pumpkins, and with good reason! Hearty and warming, this soup is perfect for cool autumnal lunches. With a hint of spice and refreshing zing from the apple, this soup makes great use of discarded Halloween lanterns.
Simply Roasted Pumpkin
If none of the above ideas appeal to you or you are short of time, slice up your pumpkin, drizzle with olive oil, sea salt and finely chopped fresh herbs and roast at 190°C for 45 minutes. Roast pumpkin makes a great, seasonal accompaniment to a roast dinner.