Once you’ve cut out the inside of your pumpkin to carve your lantern, what can you do with all that delicious flesh? Well, there’s so much that can be done with it that’s tasty, nutritious and healthy, it’s hard to narrow it down. To help you out, we’ve teamed up with our friends at Protein World to come up with some delicious, nutritious ideas to help you use up all that left over pumpkin.
Slender Pumpkin Spiced Latte
Ingredients
- 100 ml unsweetened almond milk
- ½ cup pumpkin, scooped and cut into cubes
- 1 scoop vanilla slender blend
- 1 tsp pumpkin all spice
- 1 tsp vanilla extract
- 200 ml brewed coffee (or 1-2 shots of espresso)
- 1 tbsp maple syrup
- Sprinkle of cinnamon
Nutritional Information
- Calories 147
- Protein 10g
- Carbohydrates 21g
- Sugar 17g
- Fibre 3g
- Fat 2g
Method
In a sauce pan, mix together almond milk and pumpkin. Cook on medium heat for 1-2 minutes.
Then add to a blender with the rest of the ingredients apart from the cinnamon and blitz until smooth and creamy.
Pour into a large mug, sprinkle with cinnamon and enjoy!
Pumpkin Pancakes
Ingredients
- 40g (4 x yellow scoops) vanilla Slender Blend powder
- 100g pumpkin puree
- 1 tbsp ground flax seed
- 2 eggs
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp baking powder
Nutritional Information
Per Serving
- Calories 360
- Protein 44g
- Carbohydrate 14g
- Sugar 6g
- Fibre 4g
- Fat 13g
Method
Add all your ingredients together into a mixing bowl and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing! Let the batter stand for a few minutes.
Use extra virgin coconut oil or butter to grease your pan. Add a ladle of batter (or two/three if your frying pan is big enough to cook more than one at the same time). Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
Eat warm, sprinkled with your favourite toppings!
Roasted Pesto Pumpkin Sou
Ingredients
- 1 large pumpkin, cut in half and seeds removed and reserved (plus 1-2 small ones for the pumpkin bowl)
- 1 tbsp Protein world coconut oil, melted
- Sea salt and pepper
- 3 tbsp unsalted butter
- 2 small shallots, chopped
- 3 garlic cloves, peeled and chopped
- 1 tbsp fresh thyme, chopped
- 4 cups chicken broth
- 1 cup coconut milk + 1 cup water (or 2 cups water)
- 1 tsp mild chilli powder
- 1/4 tsp nutmeg
- 1 tbsp pesto
- ¼ cup feta cheese
Nutritional Information
Per Serving
- Calories 326
- Protein 7g
- Carbohydrates 19g
- Sugar 6g
- Fibre 3g
- Fat 25g
Method
To make the roasted pumpkin soup bowls. Preheat the oven to 200C.
Remove the tops of the pumpkin and scoop out the seeds. Rub the insides of the pumpkins with coconut oil, salt and pepper. Place on a baking sheet and bake for 20-30 minutes or just until soft to touch but not falling in.
For the soup, place the pumpkin on a baking sheet and pour one tbsp coconut oil on top and sprinkle with salt and pepper.
Roast the pumpkin for 45 minutes or until the pumpkin is fork tender. Remove from the oven and allow everything to cool five minutes.
Grab the pumpkin and add it to a food processor (or mash extremely well) and puree with one cup of the chicken broth, puree until completely smooth.
Heat a large pot over medium heat and add the butter, shallots and garlic cloves. Saute for five minutes. Add the thyme and cook another 30 seconds. Add the pumpkin puree, remaining chicken, coconut milk, water, chilli powder, and nutmeg. Bring the soup to a low simmer and simmer 15-20 minutes.
To assemble the soup, ladle the soup into bowls (or your roasted pumpkins) and top each bowl with a tbsp. pesto, feta cheese and if desired drizzle with coconut milk.