Pumpkin Season Recipes

For those of you who liked the post we had a few days ago, here are the recipes for the soup and the stuffed pumpkin! Enjoy


- Ingredients

4 tbs extra virgin olive oil

1 medium chopped onion

3 minced garlic cloves

2 tsp grated fresh ginger

1/4 tsp cayenne pepper

1 1/2 tbs curry seasoning

1 large chopped sweet potato

1 cup chopped squash (I used delicata squash)

2 cups chopped mushrooms

1/2 cup red lentils

1 can diced tomato

3 cups broth (I used bone broth for more flavor)

1 can diced tomato

1 cup baby spinach

3 tbs peanut butter

salt and pepper to taste

chopped cilantro for garnishing

I used my instant pot to make this soup since it helps me speed up the process!

Begin by turning on instant pot to saute mode and add in oil along with chopped onion, garlic, and ginger. Let those simmer for a few minutes. Next add in cayenne and curry along with the sweet potato, squash, mushrooms and lentils. Let those cook for another few minutes. Add in diced tomato and broth, give it a quick stir, and close your lid (sealed). Select the soup setting and let it boil for 15 min. Once it is finished, add in spinach, peanut butter, salt & pepper, and let it cook for another 5 minutes.

Allow to cool for a little and add more broth depending on desired consistency. Garnish with cilantro and enjoy!

Stuffed Pumpkin:


2 delicata squashes (this is easier to serve vs a larger pumpkin)

2 tbs olive oil

1 tbs honey

1 tsp cinnamon

1 tsp ground ginger

1 tsp pumpkin spice mix (cinnamon, ginger, lemon peel, clove, nutmeg, cardamon)

salt and pepper

2 tbs olive oil

1/2 lb ground meat

2 tsp ground allspice

1/4 cup sliced almonds

1 cup rice

water for rice (for jasmine rice I use 1 cup rice and 2 cups water over the stove top or 1 cup rice 1 1/2 cup water in the instant pot)


Begin by preheating the oven to 425. Meanwhile cut each delicata squash into halves on the long side. Spoon out the middle removing all seeds until your squash looks like a boat. drizzle you olive oil and honey and them season with cinnamon, ginger, pumpkin spice, salt & pepper. Place in the oven for about 20 minute or until tender.

While those are in the oven, make your rice mixture. Begin with olive oil and saute your ground meat with allspice. Cook for 5 minutes until slightly browned. Add in your rice followed by your almonds, water, and salt. Cook for 20 minutes on the stove top (or rice setting using the instant pot). Once the squashes and rice mixture are cooked, scoop your rice mixture into your squash boats and serve. Enjoy!

What are your favorite fall recipes? Share in the comments section

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