Tag Archives: pumpkin

Vegan Pumpkin Soup Recipe

vegetarian pumpkin soup
It’s October, and that means my pumpkin obsession is at it’s height. I love pumpkin so much that I think it deserves a party. No, really! Today, food bloggers across the web are throwing a virtual pumpkin party by sharing their favorite pumpkin recipes. I’m bringing this easy vegan pumpkin soup to the party, and can’t wait to check out everyone’s recipes. Thanks to Sara and Aimee for organizing the event. Check out the full list of virtual pumpkin party recipes on their blogs.

vegetarian pumpkin soup

Many pumpkin soup recipes taste very, very sweet. I’ve taken a more savory approach with this vegan pumpkin soup. In this recipe, the natural sweetness of fresh pumpkin is accented with red apple, onion and ras el hanout Moroccan seasoning. Ras el hanout is a seasoning blend made with spices like cinnamon, cumin, coriander, ginger, paprika and turmeric. (You can purchase it or make your own ras el hanout.) The soup is finished with coconut milk to add richness and contribute to the velvety texture.

Vegan Fresh Pumpkin Soup Recipe
1 tablespoon olive oil or coconut oil
1 cup chopped white or yellow onion
2 cloves garlic, halved
1 medium red apple, peeled, cored and cut into chunks
2 1/2 cups fresh pumpkin puree
4 cups water
3 teaspoons ras el hanout Moroccan seasoning
1 1/2 teaspoons fine sea salt
Dash cayenne pepper
1 cup canned unsweetened coconut milk

In a large pot, heat oil over medium heat. Add onion, garlic and apple; cook and stir 5 minutes. Add pumpkin puree, water, ras el hanout, salt and cayenne pepper. Bring to boiling, reduce heat. Simmer, uncovered, 20 to 25 minutes until apple chunks are very tender and soup has reduced. Cool, uncovered, at least 30 minutes until cool enough to blend.

Use blender to puree in small batches until smooth. (Use caution when blending hot liquids.) Return blended soup to pot; stir in coconut milk. Heat over medium heat until hot, stirring frequently. Season to taste with additional salt, if needed.

Makes about 7 cups soup

-This simple pumpkin soup starts with fresh roasted pumpkin. Be sure to use a sugar or pie pumpkin. (Carving pumpkins are meant for, you know, carving…not soup!) Thankfully, it’s easy to make fresh pumpkin puree.
-Fresh butternut squash puree can be substituted for the pumpkin.

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Power Pumpkin Breakfast Cookies Recipe (vegan, gluten free)

Pumpkin Breakfast CookiesTiny bites, big power. That’s what you’ll get when you make these healthy pumpkin breakfast cookies.

To make the cookies, simply stir together pumpkin puree, virgin coconut oil, pure maple syrup and vanilla. Then mix in oats, almond meal, pumpkin pie spice and sea salt. Add dark chocolate, hemp seeds and cacao nibs and you’re ready to bake. The small batch recipe makes 14 mini cookies.

Power Pumpkin Breakfast Cookies Recipe (vegan, gluten free)
1/3 cup pure pumpkin puree (room temperature)
2 tablespoons virgin coconut oil, melted (liquid)
2 tablespoons pure maple syrup (room temperature)
1/8 teaspoon pure vanilla
2/3 cup gluten-free old fashioned rolled oats
1/3 cup almond meal (almond flour) or hazelnut meal
1/2 teaspoon pumpkin pie spice
1/8 teaspoon fine sea salt
2 heaping tablespoons dark chocolate chips (I use Enjoy Life)
1 tablespoon hemp seeds
1 tablespoon cacao nibs

Heat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In a medium bowl stir together pumpkin, coconut oil, maple syrup and vanilla until well blended.

Add oats, almond meal, pumpkin pie spice and salt; mix well. Stir in chocolate chips, hemp seeds and cacao nibs.

Use a small cookie scoop or tablespoon measure to drop mounds of cookie dough onto parchment-lined baking sheet. Flatten and shape cookies with your fingers. (This helps the cookies bake more evenly because the cookies don’t spread during baking.)

Bake 15 to 18 minutes until bottoms are browned. (Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these cookies.) Cool completely on baking sheet.

Makes 14 small (but mighty) cookies

-For gluten free cookies, be sure to use oats that are gluten free. (Not all oats are gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-The dough isn’t as stiff as traditional wheat flour cookie dough, but it should be moist and hold together when you scoop, flatten and shape the dough on the baking sheet. If the dough appears too dry to hold together, try stirring in an additional tablespoon pumpkin.
-Be sure the pumpkin puree and maple syrup are at room temperature. If you use cold (from the fridge) ingredients, the melted (liquid) coconut oil may solidify and stick to the bowl rather than mix with the other ingredients. It’s important that the pumpkin, coconut oil and maple syrup are well blended.
-This recipe makes a small batch of cookies. Crave more? The recipe easily doubles.

More small batch cookie recipes:
Almond Flour Chocolate Banana Cookies
Oatmeal Chocolate Chip Cookies from Eating Clean Recipes
Applesauce Oatmeal Cookies from Eating Clean Recipes

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Simple Pumpkin Pie Recipe

Simple Pumpkin PieMost years I bake exactly 2 pies. Both pumpkin. Both during the holidays. Both for my mom.

My recipe for simple pumpkin pie uses fresh light cream instead of canned milk and a few dashes of aromatic bitters to enhance the flavor of pumpkin and spice. It’s easy to make, tastes pretty darn good and makes my mom happy. Next year, I resolve to bake more pies!

Simple Pumpkin Pie Recipe
1 unbaked 9-inch pie crust (I usually make this recipe from Better Homes and Gardens)
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 large eggs
1 can (15 ounces) pure pumpkin or 1 3/4 cups fresh pumpkin puree
1/2 teaspoon pure vanilla
1/2 teaspoon Angostura aromatic bitters
1 cup half and half or light cream

Preheat oven to 375 degrees F.

Make pie crust. Line a 9-inch pie plate with pastry and crimp edges. It’s best to crimp the edges high because the pie will be full. Set aside.

Mix the filling. In a small bowl, combine sugar, pumpkin pie spice and salt; whisk together to break up any lumps. In a large bowl, lightly beat eggs. Add sugar mixture, pumpkin, vanilla and bitters to beaten eggs; mix well with whisk. Slowly whisk in half and half.

Pour filling into unbaked pie crust. (I place the pie plate on a baking pan to make it easier to move the filled pie in and out of the oven.) Bake pie for about 50 to 55 minutes or until center is just set. I bake until a small circle in the very center of the pie has just the slightest jiggle. Another way to tell the pie is done is when a knife inserted near the center comes out clean.

Cool pie on wire rack for 2 hours and then serve or refrigerate. I suggest serving the pie with freshly whipped cream.

Makes 1 pie

Tip: Aromatic bitters enhance the flavor of the spices. If you don’t have aromatic bitters, you can omit them from the recipe and add an additional 1/2 teaspoon of vanilla.

Easy Pumpkin Pie

Project Orange: Pumpkin Recipes

The last recipe project I worked on was in the heat of late summer. I was inspired to create a collection of DIY popsicle recipes to celebrate my new food blog. It was was a fun, messy and melty project. Now for something completely different…

If you’ve browsed this blog at all you may have guessed the subject of my latest recipe project. Come fall, it’s all about pumpkin and spice. (Although apples also have my eye.) I’m calling my latest recipe collection of pumpkin recipes Project Orange. Here’s a round-up and links to all the pumpkin and spice recipes!
Gluten Free Pumpkin Bread

Pumpkin Granola

Pumpkin Spice Power Smoothie

Gluten Free Pumpkin Muffins

Pumpkin Spice Coffee Frappe Drink

Pumpkin Chia Pudding

Baked Pumpkin Oatmeal