Autumn to most of us means bringing out our favourite cozy sweaters and blankets. If you are interested in cooking and eating well, cooks find themselves turning to comfort foods, like soups, baked dishes and treats. It's also about enjoying the harvest. Unique to this time of year are pumpkins. For a few months of the year, they are in abundance and cost very little. To really stretch things out, I always buy several pie pumpkins - they have more flavour than large ones - roast them, mash up the flesh and divide into 1 cup portions to store in the freezer for future use. This way, I can extend the season. Don't forget to save and roast the pumpkin seeds because they are a special treat and happen to be high in protein and a good source of phosphorus, magnesium and other minerals.
Now onward to some recipes from the archives to satisfy that pumpkin craving. Please note not all of the recipes are vegan friendly, but most are, and many can be adapted to suit dietary requirements.
Rich, hearty and slightly smokey chili includes not only the goodness of pumpkin purée, but also red kidney beans, carrots, pepper and mushrooms to fill out the bowl. Finished with some lime juice and a splash of balsamic, this chili is sure to warm the toes.
I like some spice in my kitchen and pumpkin and potato combine well here to warm your spirit and body. This is an easy dish to make too, so it's great for a mid-week lunch or as part of a main meal.
If you adore little baked delights as much as I do, then you'll want to try these protein packed patties that can be served as burgers with bread or buns, or over salad greens with some homemade tomato chutney or tomato sauce. They smell heavenly as they bake in the oven.
On the subject of little bites, falafel never fails to please, especially when served up with some zesty tahini lemon sauce and wrapped in pitas or your favorite flatbreads.
A twist on my classic and spicy refried beans, I added some pumpkin purée for added depth and texture and of course, a healthy dose of nourishment.
On those especially chilly days, serve up a bowl of this colourful and creamy soup cooked with toor dal and Indian spicing. Every slurp is a treat for the tastebuds.
Quinoa, pumpkin, potato and peas tossed together with classic south Indian tamarind, coconut and spices makes for an interesting, rather untraditional side that is every bit as satisfying and delicious as you can imagine. This is a hearty dish so consider serving it up with a vegetable soup.
For breakfast, waffles with a hot cup of coffee or tea are a fine way to warm up in the morning. The divine aroma of the baking waffles with pumpkin pie spicing will have you nibbling on them before the maple syrup is even poured on top to complete the feast.
Of course, pumpkin also features well in desserts, and this light and creamy cheesecake is a fine example of that. It's crustless too. The only drawback is waiting for the opportunity to enjoy a few bites.
Who can resist the allure of pumpkin pie, especially when a homemade pumpkin purée is baked in a homemade pastry crust. Creamy and rich, with the aromatic spices we associate with baked treats, this might be the best pumpkin pie I've made yet.
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