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 ❤
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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".
Off the top of my head.. no soup or sweets? Umm:
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 :)
Eat as a side to meat and other vegetables or toss with baby spinach, cherry tomatoes and salmon for a delish salad
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.
Pumpkin will work in any squash recipe.
I made this at Thanksgiving with fresh pumpkin (and unsweetened coconut flakes):
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!
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.