3 Pumpkin Recipes to Make This Month
Baked Kabocha Fries, Red Lentil and Pumpkin Soup, Pumpkin Pie
It’s pumpkins, pumpkins, pumpkins this week in my vegan kitchen! And I just can’t get enough of the different flavors and textures created from the hundred varieties of pumpkins that are easily accessible to me. This bonanza of pumpkins sparks my creative fire in the kitchen as I create everything from starters to desserts.
Three of my favorite pumpkin recipes are presented below. They are generally simple to prepare, although the pie is a bit more challenging to master.
Be sure to check myfreshattitude.com if you need even more pumpkin options to explore and prepare this month. I currently have more than 15 recipes using everything from the seeds and oil to a puree: pumpkin recipes. And if you need a refresher on making a pumpkin puree, then have a look at my quick tutorial in how to make a pumpkin puree.
I hope you enjoy getting in your kitchen and exploring new pumpkin recipes this month.
As always, I appreciate hearing from you, so feel free to leave a comment and let me know what’s on your mind.
Baked Kabocha Fries
I thought about naming this recipe something more generic, like baked pumpkin fries. But I chose a more specific name to highlight this pumpkin variety that makes extraordinary fries (or chips if you prefer UK English).
Kabocha is a variety of winter squash (pumpkin) belonging to Ayote family that includes: hubbard, buttercup, Hokkaido and the 28 different varieties of Kabocha. The Kabocha pumpkin is ideal for baking/roasting because of the dry flesh and sweet flavors reminiscent of chestnuts or potatoes that intensify when cooked. Feel free to use any of the varieties mentioned above to make this recipe.
Butternut squash and the bright red/orange Hokkaido also work well if you keep the skin intact while cooking – don’t worry the skins are perfectly edible and quite tasty.
I like using 2-3 different varieties in this recipe. I think the different colors and textures look and taste amazing – it’s quite a festive Autumn appetizer. I serve baked kabocha fries with soy sour cream or spicy tahini sauce to dip the wedges in – either way is sensational.