pumpkin Archives - Forks Over Knives https://cms.forksoverknives.com/tag/pumpkin/ Plant Based Living Tue, 04 Oct 2022 09:15:19 +0000 en-US hourly 1 https://wordpress.org/?v=6.2.2 https://www.forksoverknives.com/uploads/2023/10/cropped-cropped-Forks_Favicon-1.jpg?auto=webp&width=32&height=32 pumpkin Archives - Forks Over Knives https://cms.forksoverknives.com/tag/pumpkin/ 32 32 Roasted Red Pepper and Squash Soup with Chickpeas https://www.forksoverknives.com/recipes/vegan-soups-stews/roasted-red-pepper-pumpkin-soup-chickpeas/ https://www.forksoverknives.com/recipes/vegan-soups-stews/roasted-red-pepper-pumpkin-soup-chickpeas/#comments Mon, 21 Mar 2022 17:31:34 +0000 https://www.forksoverknives.com/?post_type=recipe&p=160059 Roasted red bell peppers and nutty tahini spruce up this simple squash soup for a crave-worthy bowl of goodness that fills both...

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]]> Roasted red bell peppers and nutty tahini spruce up this simple squash soup for a crave-worthy bowl of goodness that fills both your stomach and your soul. Chewy chickpeas add heft while the brightness of fresh-squeezed lemon juice pairs perfectly with the rich earthiness of the cubed squash. Serve this tasty stew with rounds of whole wheat pita bread to sop up the savory broth!

We’ve got even more healthy chickpea recipes for your enjoyment!

Yield: Makes 8 cups
  • 4 cups cubed peeled pumpkin, kabocha squash, or butternut squash ( ¾-inch cubes)
  • 2 tablespoons lemon juice
  • 2 red bell peppers, halved, stemmed, and seeded
  • 4 cups low-sodium vegetable broth
  • 2 15-oz. cans no-salt-added chickpeas, rinsed and drained (3 cups)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup chopped fresh parsley
  • 2 tablespoons tahini
  • 4 cloves garlic, minced
  • 2 whole wheat pita bread rounds, toasted and cut into wedges
  • Lemon wedges

Instructions

  1. Preheat oven to 400°F. Line a shallow baking pan with parchment paper. Spread pumpkin in one side of pan. Drizzle with lemon juice. Arrange bell peppers, cut sides down, in other side of pan. Roast 30 minutes or until pumpkin is tender and peppers start to char.
  2. Transfer pumpkin to a 4- to 6-quart pot. Wrap peppers in the parchment paper. Let stand 15 minutes or until cool enough to handle. Use a sharp knife to remove skins from peppers. Chop peppers.
  3. Add broth and chickpeas to pot with the pumpkin. Bring to boiling; reduce heat. Cover and simmer 15 minutes. Season with salt and black pepper.
  4. Ladle soup into bowls. Divide roasted peppers, parsley, tahini, and garlic between bowls. Serve with pita bread and lemon wedges.

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]]> https://www.forksoverknives.com/recipes/vegan-soups-stews/roasted-red-pepper-pumpkin-soup-chickpeas/feed/ 24 Pumpkincredible Hummus https://www.forksoverknives.com/recipes/vegan-snacks-appetizers/pumpkincredible-hummus/ https://www.forksoverknives.com/recipes/vegan-snacks-appetizers/pumpkincredible-hummus/#comments Mon, 28 Jan 2013 20:40:52 +0000 http://www.forksoverknives.com/?p=10639 A creamy, lightly smoky hummus with the brilliant flavor and color of pumpkin! This dip recipe is gluten-free and soy-free. Beans Note:...

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]]> A creamy, lightly smoky hummus with the brilliant flavor and color of pumpkin!

This dip recipe is gluten-free and soy-free.

Beans Note: The combination of chickpeas and white beans makes this hummus a little creamier than using just chickpeas alone.

Pumpkin Seeds Note: When I toast nuts and seeds, I do so in larger batches so that I have them ready to use another time. So, consider toasting about a cup or more. To toast pumpkin seeds, place on a baking sheet lined with parchment paper (I use my toaster oven and a small baking tray). Bake at 400ºF for several minutes until they turn a golden color and you can smell a nutty aroma. This won’t take long, maybe about 5-7 minutes, possibly longer depending on your oven. Just be sure to watch them after about 6-7 minutes, as they can burn quickly.

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Yield: Makes 5 cups
  • 1 can chickpeas, drained and rinsed
  • 1 can white beans (cannellini or other), drained and rinsed
  • 1 cup pure pumpkin (I use farmer’s market brand)
  • ¼ cup freshly squeezed lime juice
  • 1 medium-large clove garlic (adjust to taste, use smaller clove for kid-friendly)
  • 1 teaspoon sea salt
  • 1 tablespoon tahini
  • ¾ teaspoon cumin
  • ¼ teaspoon (rounded) allspice
  • ¼ teaspoon (lightly rounded) smoked paprika (if you don’t have smoked paprika, use another ¼ teaspoon cumin – then go out and get yourself some smoked paprika!!)
  • ½ teaspoon pure maple syrup (optional)
  • ¼ cup toasted pumpkin seeds (see note for toasting; reserve about 2-3 tablespoons for garnish)

Instructions

  1. In a food processor add all ingredients except pumpkin seeds. Puree until very smooth. Taste, and if you’d like to add additional garlic or spices, add a little. Then, add most of the pumpkin seeds (reserving 2–3 Tbsp.), and pulse through. Transfer mixture to a serving dish, and top with remaining pumpkin seeds. Serve with whole-grain pita breads, tortilla chips, warm whole-grain bread, etc.

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