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The last of our pumpkin recipes for this year, this Pumpkin Butternut Squash Soup is just right for the cold weather as the ginger gives it a bit of a kick.
Butternut squash is a winter squash with a sweet nutty taste that can be steamed, roasted, pureed or mashed and used in any type of recipe.
This curry soup recipe uses pumpkin Rob and I bought just before Halloween along with the usual Thai flavorings, coconut milk, lemongrass and ginger.
This unusual spiced pumpkin pancake recipe is perfect for a weekend brunch, especially before or after Halloween when pumpkins are plentiful. Top with Apple Butter, Almond Butter, any other nut butter or pure Canadian maple syrup.
1/2 cup fresh cooked, mashed pumpkin
1/2 cup yellow cornmeal
1/2 cup Kamut flour
1/2 tsp Stevia in place of brown sugar
1 teaspoon baking powder
1/4 teaspoon sea salt
1/2 teaspoon pumpkin pie spice
1 teaspoon grated orange peel
1/4 cup water
1 tablespoon olive oil
3/4 cup plain or vanilla almond milk
Combine the pumpkin with the dry ingredients. Mix water, oil, and almond milk and add to pumpkin mixture. Beat just until smooth. Heat griddle or frying pan and oil lightly. Use about 1/4-cup of batter for each pancake; cook until bubbles appear, then turn. Remove when pancakes are golden and slightly firm to the touch.
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Pumpkin pancake recipe photo credit: Her View Photography
Small dollop of apple butter shown on the the side
Spanish Omelette’s were traditionally served with potato as the only filling (so say the Spanish restaurant), but they’ve also come to be known as Spanish omelette’s if they contain a lot of vegetables, jalepenos and tomatoes or Salsa. This is the Spanish omelette recipe with salsa.
– 6 eggs whites
– 2 whole eggs
– chopped red and green pepper
– green onions
– 1 jalapeno pepper chopped and seeded
– sea salt and pepper to taste
– fresh salsa
– tofu cheese
Mix eggs, peppers, onions and seasonings together well. Mix until eggs are frothy. Cook in small to medium fry pan on low-med heat with the lid on. When egg is slightly cooked around the edges, lift one side and pour a ¼ cup of water underneath – replace lid. When eggs are mostly solid (don’t jiggle when pan is shaken) put tofu cheese on top of one half and fold omelet in half. Replace lid until cheese is melted and eggs are solid.
Serve for 1 or two people with fresh salsa on top.
Rob is the Sugar Burner Metabolic type which does very well with eggs, so this has a lot of eggs in it. He says this recipe has half the amount of eggs in it, but whatever. Sugar Burners do very well with red meat, bison and eggs so a steak and eggs breakfast is perfect.
If desired, serve with chopped cooked chicken breast or steak on the side. Again, Rob’s modification.
Subscribe to my recipes by email: Make sure you get my recipes emailed to you every weekend by subscribing to my recipe email service. Every weekend, one new whole food recipe posted for you to enjoy and then comment on.
Spanish Omelette Recipe Photo Credit: Her View Photography
