The end of October is synonymous with orange, pumpkin, Halloween and its oh! So famous Jack O’ lantern. Unless you live in a cave there is no way you can avoid the hundreds of pumpkin recipes that get shared on Facebook and instagram. Because I love experimenting and sharing the results of my cooking trials and errors I am happy to share 4 pumpkin recipes. They are easy to make, very tasty and will help you bring more fiber in your and your family’s diet!

4 Pumpkin Recipes

Pumpkin Pancakes

Ingredients for 2 people:

• 2/3 cup pumpkin, peeled, seeded, cubed
• 1/2 cup corn starch
• 1 egg, beaten
• 1/2 yeast packet
• 1/4 cup non hydrogenated margarine
• 1.5 tbs almond milk
• Powdered sugar
• Salt, pepper

Canola oil

Steps:

1. Steam the pumpkin cubes for 25 min.
2. Mash with a fork and add margarine.
3. Continue to stir while adding corn starch, beaten egg, milk, and yeast.
4. If you want a savory finish add salt and pepper, to taste.
5. Oil a hot flat skillet (using a folded paper towel sheet, be careful to not burn yourself!)
6. Using a small ladle make small mound of mix on the skillet. Cook 2 to 3 min per side or until lightly brown.
7. For a sweet result sprinkle powdered sugar and enjoy immediately.
8. If you opted for a savory finish you can serve with any dish, really.

Coco-butternut soup

Ingredients for 4 people:

• 1 butternut squash, peeled and cubed
• 4 cups coconut milk (fresh not the canned version. You can find it in the refrigerator aisle)
• 1 cup coconut cream
• 2 tbs coconut oil
• Salt, pepper, to taste
• Powder nutmeg, to taste

Étapes :

1. Cook the butternut for 25 min in the coconut milk (bring to a small boil then keep on medium-high).
2. Blend.
3. Add coconut oil and coconut cream.
4. Season to taste.

Pumkin Waffles

Ingredients for 8 people:

• 1 lbs peeled and cubed pumpkin
• 4 eggs, separated
• 4 cups rice milk, warm
• 1 cup rice flour
• 1/2 cup buckwheat flour
• 1/2 cup corn starch
• 1/3 cup sugar
• 1/3 non hydrogenated margarine, melted
• 1 packet of yeast
• Salt, pepper, to taste if savory

Étapes :

1. Cook pumpkin in water for 25 min.
2. Strain then mash with a fork.
3. In a large bowl blend flours, sugar, margarine and egg yolks.
4. Season to taste then add warm milk and whisk.
5. Beat egg whites and carefully add them to the mix with a spatula.
6. Leave for 60 min.
7. Oil a waffle maker and cook your waffles for approx. 5 min. You will need to test the timing so expect the first 2 waffles to not be perfect.
8. Enjoy warm with vanilla icecream if sweet or with some baked ham if savory.

Oven-roasted pumpkin

Ingredients for 4 people:

• 1 pumpkin or butternut squash, peeled, seeded, sliced
• Olive oil
• Fresh goat cheese
• Fresh mint
• Salt, pepper, to taste
• Paprika

Étapes :

1. Preheat oven at 180C.
2. Oil pumkin with oil (using a brush), season to taste and sprinkle some paprika.
3. Place on silicon or parchment paper on a baking sheet.
4. Bake for 20-30 minutes. Check with a fork to remove the pumpkin form the oven when the meat is tender.
5. Serve with fresh goat cheese and minced mint.

Retrouvez toutes mes recettes minceur et gourmandes dans mon programme minceur sur le site LeBootCamp.com.

Bon appétit !

Valérie Orsoni
Votre Coach Minceur & Bien-être