Is it just me, or does pumpkin seem to be trendier this year than ever before? You’ve likely seen loads of pumpkin-flavor foods in restaurants, stores and coffee shops. Unfortunately many of those pumpkin-flavored products don’t even contain real pumpkin! More often than not they’re loaded with artificial flavors and colors as well as refined, processed ingredients.
On the other hand, we most often see whole pumpkin (the kind you buy at the grocery store in the produce section or pureed in a can) in desserts like pie. We are doing this nutritious gourd a disservice by limiting it to processed foods and desserts! There are many ways to boost your vitamin A (1/2 cup delivers over twice the daily value) and fiber intake with this tasty squash.
Note: When you buy pureed pumpkin at the store, make sure the ingredient list only includes pumpkin, with no added sugar like some pumpkin pie fillings.
This is probably the easiest way to incorporate pureed pumpkin into your diet—throw it in the blender! Try whirling it up with a frozen banana, non-dairy milk and pumpkin pie spice.
In the mood for something warm to start your day? Mix pureed pumpkin into oats for a hearty breakfast!
Speaking of warmth, let’s cozy up with a bowl of comforting soup! Pureed or roasted, pumpkin imparts a flavorful richness to soups that is sure to please your palate.
Trying to achieve a creamy sauce without dairy? Try pumpkin! Perfect for ravioli and alfredo, pureed pumpkin can give you the full body you crave without the extra fat.
- Pumpkin Sage Pasta
- Pumpkin Alfredo Linguine
- Pumpkin Mac n’ Cheeze
- Pumpkin Ravioli with Sage Brown Butter Sauce
Regardless of the topic of this post, we can’t totally ignore pumpkin-based desserts! My favorite pumpkin dessert recipe of all time is Chef Chloe’s Pumpkin Tiramisu. I love making it for my family at Thanksgiving, it’s such a crowd-pleaser. I even made it for an office bake-off last year and it received rave reviews!