Pumpkin Coconut Soup

Wondering what to do with those pumpkin guts (as my kids call them)? Well look no further. Regular pumpkin guts, i.e. those stringy mushy bits that scoop out with the seeds makes for a really yummy soup. I promise. Maybe it’ll sound yummier if I stopped saying “guts”🤣. Pulp. We’ll call it pulp.

Side note: I also blend up the pulp with unflavored bone broth, mix it with GF brownie mix (I use THIS or THIS kind) for my 2 ingredient breakfast muffins (recipe here).

Anyhoo, pumpkin gut soup is really easy to make and tastes really yummy! Top it with sweet or savory pumpkin seeds from the same pumpkin and you’ve got yourself a nice, warm, orange, comforting bowl of texturally pleasing deliciousness. Warm fall in a bowl. Pair that with some hot apple cider and pretty much day=made. Amiright?

For this recipe you will need:

Ingredients

  1. Insides from 1 large pumpkin
  2. About 1 cup bone broth (click here for my recipe or here for a brand I buy and trust)
  3. 1/2 can full fat coconut milk*
  4. Dash Pink himalaya sea salt
  5. 1 tsp brown sugar
  6. Generous spoonful of sweet or savory pumpkin seeds

*You can also use a nut milk, but make sure it is a home made nut milk, or a fattier nut milk like

Directions

  1. Place pumpkin pulp and bone broth in a high powered blender and blend well, for about 30 seconds until the blender runs really smoothly and you don’t hear anything chunking around in there. It has to be blended REALLY well.
  2. Pour pumpkin mixture into a medium size pot, add salt, bring to a boil and reduce to a simmer
  3. Simmer for about 15 minutes and then add your coconut milk.
  4. Allow mixture to come back to a simmer.
  5. I would DEFINITELY recommend you add your pumpkin seeds!

For the Pumpkins seeds, simply

  1. Remove from pumpkin and rinse off pumpkin pulp
  2. Soak seeds in salt water (1tbsp kosher/1 cup water) for about an hour or so.
  3. Spread the seeds out and allow them to dry.
  4. Season your seeds. For savory, I usually add turmeric, pepper and a little more salt. For sweet, I usually add cinnamon, brown sugar and a little ghee. Toss/mix well to coat evenly.
  5. Bake your seeds in a 325* oven for about 25-30 minutes until desired toastiness/crispyness is achieved!

Sprouted Pumpkin Spice Cookie Dough Dip

Raw. Healthy. Yummy. Dippy. Fall(y)?!🤔

Endless dipping possibilities. I usually just dip a finger in there, but I’m barbaric like that 🤣. And usually just trying to cram flavor in where I can. In between errands, soccer games, ballet recitals, yoga and flag football practices you know?

This is definitely pot luck worthy too, you know? I’d bring this to a party any day. Anyhoo, here are the deets.

Ingredients:

2c sprouted chickpeas*

1/2 roasted acorn squash/pumpkin flesh

1/3c cashew butter or, for next level, 1/3 PB&Co White Chocolate PB

1tsp vanilla extract

1 tbsp cinnamon

1tsp pumpkin pie spice

2 medjool dates

2tbsp almond milk**

* to sprout chickpeas, just take about 3c of dry garbanzo beans. Pour in a glass jar and cover with water. Change water often over the next 3 days.

**may need more- this is for creamy dip texture

Directions:

1. Place all ingredients except almond milk into a food processor and pulse until all ingredients are well incorporated.

2. Add almond milk until mixture spins smoothly and resembles a creamy mixture

Just look at the dipping possibilities!!

Or you can’t go wrong with a rice cake combo like this:

Go ahead, get a little more extra with it and add some vanilla Greek yogurt…

No Whey Pancakes!

Sooo I’ve began a love affair with ricotta cheese. Not just any ricotta cheese, but home made ricotta. I’m new to it and never knew how easy or delicious it could be! I just always thought it was that gross spongy stuff you added to lasagna to give it its density. Turns out, it’s amazeballs. If you haven’t tried it yet, I recommend it. Here’s the post to help you out.

Ok ok ok… why all this talk of ricotta cheese on a pancake post?! Well, there’s a WHEY you can make pancakes with a cheese bi-product. Hehehe, get it? The whey! When you make even a little ricotta, you get a lot of all natural, no fat, high protein liquid whey! I just save it in a jar and use it in smoothies and pancakes etc. And you can’t even tell. Here’s the pancake recipe I use:

Dry Ingredients:

2.5 c flour of choice* (I’m always playing around with my flours, but I’m a huge nerd that way. I typically grind up a mixture of whole wheat, steel cut oat, flax, almond and chia in my Vitamix, but you can use any flour)

1tsp baking soda

*except coconut flour… that would be one DENSE pancake

** Feel free to also add protein powders here. I don’t for these pancakes because I use the whey in the liquid base!

 

Wet Ingredients:

3 medjool dates, pureed with about 2 tsp warm water and

¼ c Coconut oil (I just LOVE the way coconut oil tastes, but you could use any oil)

½ banana (optional, for a little added sweetness)

2 eggs

½ c Cottage Cheese*

1 tsp ACV

3/4c Liquid Whey

*Could also sub greek yogurt, but I like the way the cottage cheese reacts with the baking soda and ACV and makes them a little bit fluffier

Blend/mix all the dry ingredients.

Blend the first two ingredients until pasty. Add the rest and blend until well incorporated. Pour wet into dry. Fold until all the batter is well mixed.

Spray and heat a large skillet. I use Trader Joes sprayable coconut oil. When pan is hot, use a 1/4c to pour batter onto skillet. Flip after about 30sec-1min.

 

These were so tasty my kids didn’t even eat these with syrup. Just hot off the plate, just about as fast as I could make them for a while. I topped mine with figs and Coconut Cult yogurt and HAD to go back for seconds. I absolutely could NOT help myself.

They’re also really tasty topped with an egg!

Wait for it…

It’s a hearty, but delicious pancake. Gives you energy for family hikes like these:

And shenanigans like these: