Theres something magical about fall. It brings with it a sense of excitement and adventure, along with the changing leaves and dropping temperature. One of my favorite things about this time of year is the food. Lighter summer fare is replaced by rich and yummy dishes, like soups and stews. This is time for comfort food, and who can resist?
Fall brings with it a surplus of great fresh ingredients to play with. One of the best is pumpkin, the rich earthy flavor is great in everything from soup and bread to the classic pie. Why not give one of these great recipes a try tonight?

Curry pumpkin and walnut soup

Makes 6 servings


  • 1tsp (5mL) canola oil
  • 1 cup (250 mL) chopped onion
  • ½ tsp (2 mL) pepper
  • 1 tbsp (15 mL) curry paste
  • 2 cups (1 L) reduced sodium chicken stock
  • 4 cups (1 L) cubed pumpkin (or use 28 oz (796 mL) can pure pumpkin, not pie filling)
  • ½ cup (125 mL) walnuts, chopped, toasted
  • 2 cups (500 mL) skim milk
  • 1 tsp (5 mL) cornstarch
  • 4 tsp (20mL) plain 2% yogurt
  • 4 sprigs coriander


  1. In large pot, heat oil over medium heat. Add onion and pepper and cook, without browning, until tender and translucent, about 10 minutes. Stir in curry paste and cook one minute more.
  2. Stir in broth and bring to boil over medium high heat.
  3. Add pumpkin and simmer, over medium heat until pumpkin is very tender, about 20 minutes.
  4. Transfer pumpkin with liquid to blender, add walnuts and process in batches until smooth. The mixture will remain quite thick.
  5. Combine milk and cornstarch.
  6. Return pumpkin walnut purée to pot and slowly whisk in milk mixture. Heat soup over low heat just until heated through. Do not bring back to boil or soup will separate.
  7. Serve in warmed bowls, garnished with a teaspoon of plain yogurt, a sprig of coriander.

Pumpkin banana spiced custard

Pumpkin banana spiced custardMakes 6 servings

This is a great alternative to pumpkin pie and very quick and easy to make. It is best served warm.


  • 1 egg
  • 2 egg whites
  • 1 cup (250 ml) canned pure pumpkin
  • 1/3 cup (75 mL) mashed banana, about 1 medium banana
  • 1 cup (250 mL) evaporated skim milk
  • ¼ cup (50 mL) packed brown sugar
  • ½ tsp (2 ml) ground cinnamon
  • ¼ tsp (1 mL) ground ginger
  • 1/8 tsp (0.5 mL) allspice
  • 6 walnut halves


  1. Preheat oven to 325º F (160º C).
  2. Place 6 1 cup (250 mL) ramekins in a glass 13 x 9inch (3.5 L) baking dish.
  3. In a large bowl, combine all the ingredients except the walnut halves. Pour custard into ramekins. Pour boiling water around the ramekins in the baking dish to a depth of 1 inch. Place 1 walnut half in the centre of each custard.
  4. Bake for 40 minutes. Remove from the oven and serve warm.

Pumpkin seed and walnut porridge (Ghana)

Makes 4 servings


  • 3 cups (750 mL) water
  • 2 cinnamon sticks
  • 4 seeds of all spice (pimento)
  • ¼ tsp (1 mL) nutmeg
  • 1 tbsp (15 mL) pumpkin seed
  • 1 tbsp (15 mL) chopped walnuts
  • 1 1/3 cup (325 mL) old fashioned rolled oats
  • 1 tsp (5 mL) vanilla
  • ½ cup (125 mL) unsweetened almond milk
  • Brown sugar to taste (optional)


  1. Place water, cinnamon stick, all spice and nutmeg in a pot and bring to a boil. Remove and discard cinnamon sticks and all spice.
  2. Place pumpkin seed, walnuts and oats in a food processor and grind until smooth.
  3. Add the mixture to the boiling water and stir frequently until smooth.
  4. Reduce heat to low and simmer for 10 minutes. Remove from heat.
  5. Add the almond milk and vanilla. Serve with brown sugar (optional).
Do you have a favorite recipe? Why not share it with us for a chance to win in this months recipe challenge?

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