by Tiffany Tse
Fall ushers in a whole new slew of good-for-you foods. Our current favorite? Pumpkin! This antioxidant-rich staple packs a powerful flavor punch and is super versatile. Let it take center stage in one of these delicious, filling recipes.
Chicken, poblano, pumpkin, and black bean soup1. Organic chicken, roasted poblano, pumpkin, and black bean soup: For the perfect fall meal, try whipping up this hearty pumpkin soup with organic chicken. Its creamy texture is infused with spices like cumin and cinnamon, as well as feisty poblano peppers.
3 poblano peppers
2 tbsp. olive oil
2 large organic boneless, skinless chicken breasts
1 medium yellow onion, finely diced
3 garlic cloves, finely diced
2 tbsp. ground cumin
1/2 tbsp. ground coriander
1/4 tsp. ground cinnamon
1 15 oz. can organic pumpkin, pureed
4 c. cooked black beans
6 c. low-sodium chicken or vegetable broth
Sea salt and freshly cracked black pepper to taste
Over an open flame, place peppers directly on the fire, turning frequently until well-charred on all sides. Remove and place in a brown paper bag for 5 minutes. Remove from bag, peel off the skin, remove the stem and seeds and roughly dice the peppers. In a large pot, add 1 tbsp. olive oil and season chicken with salt and pepper. Over medium heat, cook the breasts. Remove from heat, let cool and shred each breast with a fork. In the same pot over medium heat, add remaining olive oil, onion and garlic, stirring frequently. Cook for 4 minutes. Add cumin, coriander and cinnamon, and cook another 2 minutes. Add the pumpkin, roasted peppers, chicken, black beans and broth, and stir to combine. Season with salt and pepper, and bring to a boil. Once boiling, reduce to a simmer and cook for about 20-25 minutes.
Recipe provided by Saffron Lane
Sweet 'n sour grilled pumpkin2. Sweet and sour grilled pumpkin: If you find yourself with leftover pumpkin this season, this quick and easy idea serves as a simple appetizer. Chop your pumpkin into narrow wedges and toss them on the grill in this Sicilian-inspired recipe. Each sliver bursts with a tangy sweet and sour flavor.
1 lb. sugar pumpkin
2 tbsp. olive oil
1 garlic clove, pressed or minced
3 tbsp. wine vinegar (red or white)
3 tbsp. white sugar
Chopped fresh mint or parsley (optional)
Thinly sliced garlic (optional)
Preheat your gas grill. Cut pumpkin in half and scrape out seeds and membrane. Peel each half and cut into 1/4-1/2 inch slices. Whisk together olive oil, minced garlic, and a pinch of salt. Add pumpkin slices and toss well to coat. Grill slices over medium heat for a few minutes on each side. In a small saucepan, mix vinegar, sugar and remaining garlic oil in the bowl. Cook until sugar is dissolved and the mixture thickens. Drizzle the sauce over the pumpkin. Garnish with mint, parsley, and garlic if desired.
Recipe provided by Pinch My Salt
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Gourmet pumpkin pizza3. Gourmet pumpkin pizza: Skip the pepperoni in favor of this fun twist on traditional pie! Featuring a tasty pumpkin-based sauce and cubes of pumpkin, this whole-wheat pizza is topped with an explosion of colorful veggies .
1 c. prepared whole-wheat pizza dough
2 c. pumpkin, cubed
1/2 c. pumpkin puree
1/2 c. tomato sauce
1/2 onion, sliced
1/2 red bell pepper, sliced
1/2 zucchini , diced
1/4 c. goat cheese
Preheat oven to 450 degrees. Roll out dough and transfer to a baking sheet. Bake until lightly browned on the bottom. Mix pumpkin puree and tomato sauce, then spread over the baked crust. Top with pumpkin cubes, onion, bell pepper, zucchini and goat cheese. Bake for 10 minutes.