Today I’m sharing 3 savory recipes made with canned pumpkin and they’re all easy, healthy, and dairy free. Pumpkin puree is one of my favorite ingredients to make quick meals with during the fall and winter. It’s full of nutrition, fiber, and a subtle sweetness that balances out savory recipes so well. These recipes are also gluten free, grain free, and nut free – so perfect for all eaters!
SHOP my Favorite Food Brands –
Subscribe to my channel –
Anti-inflammatory Diet Defined PDF –
Camera I’m Using –
Slow Cooker Pumpkin Soup with Rosemary
Pin it for later:
1 medium yellow onion finely chopped
2 cloves garlic coarsely chopped
2 15 oz cans pumpkin puree
1 15 oz can chopped tomatoes (fire-roasted preferred)
2-4 cups chicken or vegetable broth (more broth will make a thinner soup, see *notes)
1 tsp dry oregano
1 ½ teaspoon kosher salt
¼ teaspoon cinnamon
1 15 ½ oz can of white beans, rinsed and drained
2 tablespoons chopped fresh rosemary (optional)
Add the onion, garlic, pumpkin puree, tomatoes, broth, oregano, salt and cinnamon to a 6-quart slow cooker, stirring to combine.Cover and cook on high for 4-5 hours or low for 6-8, or until the onion is very tender.Uncover and add the white beans. Using an immersion blender, blend until very smooth. Alternatively, working in batches, carefully ladle the soup into a blender and blend on high until smooth.Add the rosemary, stirring to combine. Taste and add additional salt and pepper to taste. Optional toppings: chopped fresh herbs like parsley, rosemary, thyme, and a drizzle of extra virgin olive oil. Enjoy!
*I’ve made this recipe a few times now, and I actually prefer adding 4 cups of broth for a thinner soup. The beans tend to thicken the soup over time, turning it into more of a puree.
Fast Pumpkin Curry with Shrimp
Pin it for later:
1 tsp avocado oil
2.8 oz or 80g yellow Thai curry paste (such as Mike’s Organic)
1-1 1/2 cups (1 13.5 oz can) lite coconut milk
1 cup pumpkin puree
1 12 oz bag frozen stir fry vegetables
1/2 tsp salt
6-8 oz frozen raw shrimp (wild caught preferred)
cilantro, basil, or Thai basil to garnish (optional)
In a large sauté pan heat the avocado oil over medium-low heat. Add the curry paste and fry for 2-3 minutes or until warmed through and fragrant. Add coconut milk, pumpkin puree, vegetables, salt, and heat through, stirring frequently until vegetables are tender. Meanwhile, heat a saucepan with water and bring to a boil. Lower heat to simmer and add frozen shrimp. Cook for 4-5 minutes or until shrimp are cooked through and opaque. Transfer shrimp to the curry and stir. Turn off the heat, add garnish, and serve warm.
Creamy Pumpkin Pasta and Peas
Pin it for later:
8 oz of macaroni, rotini or penne pasta (I like gluten or grain free)
1 15 oz can of pumpkin puree
2 tbsp tahini
1/3 cup nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt (or more, to taste)
cracked black pepper
1/4 cup unsweetened canned coconut milk
1/2 cup water, use cooking liquid from the pasta
1 cup frozen peas (optional)
Cook pasta according to package directions in boiling, salted water. While pasta is cooking, whisk together remaining ingredients to make the sauce. Once pasta is done, toss with sauce adding and 1 cup frozen thawed peas (if using) and more pasta water until it is creamy. Enjoy!
Cauliflower Rice Recipe:
Other Places We Can Hang Out 👇
Hi Friend 👋🏼 I’m Jordan. I’m a certified nurse practitioner and health coach. I’m a lover of food, cooking, and making the anti-inflammatory diet simple and delicious.
0:15 Slow Cooker Pumpkin Soup with Rosemary
4:24 Pumpkin Curry with Shrimp
8:32 Creamy Pumpkin Pasta with Peas
13:05 Wrap Up
#antiinflammatorydiet #pumpkin #recipes
*This video is for informational purposes only and does not substitute or replace medical advice. Some of the links in the description may be affiliate links, meaning, at no cost to you, I will earn a commission if you click through and make a purchase. Thank you for your support! 🙂
This video is not sponsored. All opinions are my own.