I don't want baked goods, I'm looking for FOOD recipes, not dessert recipes (and to me, muffins, pancakes, bread is not food).
No soups, I'm sick of pumpkin soups. I don't want to drink my pumpkin either :P
I'm looking for simple recipes like "cut pumpkin into cubes, fry in a pan with butter and some water, add salt and spices".
I looked on ChowStalker and some of the tagged questions here on paleohacks, but didn't find anything I liked.
I'm just afraid my last pumpkin will go bad soon, so I want to cook it up :-)
Thank you ❤
-- edit --
I really liked cubing pumpkin in really small chunks. Keep in the fridge or freeze. Then when I make a vegetable side, I add a few chunks of pumpkin.
Instead of just cooking brussel sprouts in bacon fat, add some pumpkin.
Purple cauliflower looks really pretty with pumpkin chunks.
Peas and pumpkin.
Swiss chard and pumpkin.
Doesn't mean I have to eat all that in a rowwww, but it's an easy way to get rid of the pumpkin, since I don't want to eat any more pumpkin soup. That way I don't feel like I'm eating "just pumpkin".
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Off the top of my head.. no soup or sweets? Umm:
- Roast cubes of the pumpkin until tender, then melt butter and saute in it thinly sliced shallot, sage leaves, some salt and pepper. When the butter starts to brown yank it out and toss with the pumpkin.-
- Make a gratin. Thinly sliced pumpkin, bacon fried crispy and crumbled, chopped onion and chopped fresh parsley sauteed in the bacon fat for a few minutes, salt/pepper, a little nutmeg, butter, cream or broth. Oven to 425. Mix cream or broth with the onion mixture and nutmeg. Add salt and pepper to taste. Pour the sauce over the prepared gratin. Top with dots of butter. Cover with foil. Bake for 30 minutes. Remove foil and bake until toasty on top.-
- Are you eating tubers? Combine steamed pumpkin and steamed potatoes and smash with cream or stock, salt/pepper, finely chopped garlic that you saute in butter. Just add them all together and whip away. Would be good without the tubers, too.
- I roast seasoned small cubes in the oven, just simply tossed with salt/pepper and a little fat and will keep in the fridge to add to salads. Chicken, arugula, pumpkin, pomegranate seeds, chopped nuts, avocado. Will dress with some lemon, fresh parsley, a little shallot, a blob of dijon, salt/pepper, all mixed up in a jar then will drizzle.
Definitely use the pumpkin cubed and add to a beanless chili or a curry. There are good store-brand curries that are just a few ingredients that are really nice - simmer it all together with a protein and its damn good. I do that in a pinch if I'm not in the mood to spend a bunch of time making my own.
I absolutely LOVE roast pumpkin. Just cut it up in big chunks, or small if you prefer, put in a pan with some extra virgin olive oil or ghee and some cracked pepper. Roast for 40 mins, flipping at about the 20 min mark on about 180 degrees C (think that is about 350F). Best way to eat pumpkin :)
This is always a hit: Pumpkin Curry Soup with Basil
Prep Time: 1 hr, 30 min | Cook Time: 30 min | Servings: --- | Difficulty: Easy
1 pie pumpkin (3-4 pounds is good) 2 Tbsp butter or coconut oil 2 onions 1 bunch fresh basil 2 cloves garlic 1 can coconut milk 2 Tbsp curry paste 1/4 cup fish sauce Cumin, to taste Coriander, to taste Turmeric, to taste Salt, to taste Pepper, to taste Directions:
Wash the pumpkin, slice it in half and scoop out the gunk. Lay the halves face side down in a large baking dish with 1/4 inch of filtered water. Bake at 350 degrees for 45-60 minutes, or until tender. Scoop out the insides and discard the skin that's left. The pumpkin meat will keep in the fridge for up to 5 days, if you want to do this part in advance. In a pinch you can use canned pumpkin, but the homemade stuff is so much better.
Chop and saute the onions in butter or coconut oil until soft, then add fresh chopped basil and crushed garlic. Saute for another minute and then add the coconut milk, curry paste, and fish sauce. Let this mixture simmer for a few minutes and add the roasted pumpkin.
Use an immersion blender and puree until smooth.
Depending on the size of your pumpkin, you may find that you need to add more pumpkin puree or some extra coconut milk.
Season to taste with cumin, coriander, turmeric, and of course salt and pepper.
- Remove skin and cut into bite-sized chunks
- Toss chunks in butter/coconut oil/lard, balsamic vinegar, chopped thyme and some crushed garlic
- Put into a roasting dish, season with salt and pepper and chuck it in the oven
- Roast on a high heat until soft and starting to char
Eat as a side to meat and other vegetables or toss with baby spinach, cherry tomatoes and salmon for a delish salad
The Japanese do some neat things with kabocha. You might need to do some paleo adaptations (sugar is common) but it might give you some fresh ideas.
I like it roasted in a gratin with spicy Italian sausage and sweet bell peppers. If I'd got some confit garlic to add in, all the better.
i stuff them with homemade sausage. or chunk and roast with garlic/chili/cayenne/parsley/dill and oil....
i could live off roast winter vegggggggggg. haha
Mashed pumpkin with butter and cinnamon.
Peel it, boil it, mash it, add butter, cinnamon, and any sweetener to taste (if your version of paleo allows). Serve it on the side like mashed sweet potatoes or such.
And don't forget to roast those pumpkin seeds!
Pumpkin will work in any squash recipe.
I made this at Thanksgiving with fresh pumpkin (and unsweetened coconut flakes):
I have just started making pumpkin and cauliflower mash and it is so yum! Just boil up some pumpkin & cauliflower together and mash with some ghee, add some garlic if you like and cracked pepper. Try not to over mash it to keep a bit of texture to it. I LOVE PUMPKIN!
What about a banana pumpkin pudding?
Answering my own question with some recipes I came across. Because if I ever have pumpkin soup again, or mashed-anything again, it will be too soon.
Here's a similar one:
Yeah, peanut butter, I know, not paleo. But that's the least pumpkin-tasting-soup recipe I found. If I ever eat pumpkin soups again, it will need something to mask what it is.
And because I have leftover ham :
"I just cut open a raw one, scoop out the seeds & bake it... for about an hour or so at 350. Then when it cooks down, I scoop some out onto a baking dish and place a piece of salmon on top and broil until the salmon is done. The fish really infuses flavor into the squash, it's delish!" – GiGi Jun 18 2010 at 3:47
If you are sick of it, cook it all up, freeze it in small portions and use it in soups like you would tomato sauce. You don't have to use much of it to get a great soup color and the sweet flavor without the nightshades. If you do eat nightshades, mix a bit of it in with regular pasta sauce. (But gosh!, don't pour it over pasta!)
Curried Pumpkin and Shrimp
(Makes a big pot -- tastes even better on days 2 and 3)
- 3 cups baking pumpkin, peeled, seeded and cubed
- 2 chili peppers or green peppers, chopped
- 2 roma tomatoes, seeded and chopped.
- 6 cloves garlic, chopped
- 3 tablespoons ghee
- 1-3 tablespoons curry powder*
- 2-3 lb small to medium shrimp (or use pork, chicken, beef -- )
- 2 cans full-fat coconut milk
- Optional: 1 cup chicken stock
Optional: 1 cup green peas
Optional: sea salt or "RealSalt" to taste
In a slow cooker or dutch oven, saute pumpkin, peppers, tomatoes and garlic in ghee (if using meat, you can brown the meat in this step as well). Add curry powder and cook until fragrant. Add shrimp and coconut milk. Reduce heat to simmer, and simmer until shrimp (or meat) are cooked through.
If you want a soupier curry, add the chicken stock.
10 minutes before serving, salt to taste if you are using salt, and add peas if you're using peas.
My favorite Curry Powder: - -
- 8 tablespoons coriander seeds
- 6 tablespoons cumin seeds
- 1 tablespoon mustard seeds
- 4 tablespoons ground cinnamon
- 8 tablespoons peppercorns
- 1 tablespoon ground nutmeg
- 1 tablespoon whole cloves
- 2 tablespoons ground cardamom
- 2 tablespoons turmeric
- 2 tablespoons ground ginger
- 2 tablespoons cayenne (This makes a really hot curry powder -- you can use less if less heat is desired)1.
Roast coriander, cumin, mustard, and fennel seeds in a heavy skillet until mustard seeds pop. Grind roasted seeds with spices.