Fall Pumpkin Recipes that are a MUST try!

The cool weather has come in fast and the brisk breeze makes us envision delicious fall foods that warm us just by their smell. At this time of year, most of us are under the pumpkin craving spell.  Check out these amazing fall pumpkin recipes.

We want it in our coffees, lunch, and desserts. Whatever pumpkin style food you are eating, it will definitely be sweet, nutritious, and amazingly satisfying. Not to mention, this major flavor comes in a healthy way.

To start and finish your delicious fall meal, begin with an appetizer of Pumpkin Soup, a main of Pumpkin lasagna, and finish with a dessert of Pumpkin Cookies. Try these three pumpkin filled recipes and you will surely be in fall flavor heaven!

Directions: 

In a large, deep pain, melt the butter over medium heat.  While the butter is melting, sauté the onions in the butter for roughly five minutes until they are softened. Next add in the garlic and ginger and cook for another minute.  Once these are all mixed together, add the other spices – curry powder, cumin, coriander, cinnamon, and salt and cook for about 2-3 minutes.

Add the vegetable stock and bay leaves into the pan. Then, add the pumpkin and water, stirring to combine all the ingredients. While stirring it, taste test the mixture. If it is too thick, then add water or vegetable stock to thin it out.  Increase the stove to high and bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes.

After your soup has successfully simmered, discard the bay leaves, and use an immersion blender to purée the soup.

Pour in the cream right before you serve this, while adding black pepper and salt to taste.  For some decoration, you can drizzle plain yogurt, thinning it slightly, over it, or sprinkle on some toasted pumpkin seeds.

Directions:

In a large pan, heat olive oil.  Add in the onions and cook until they are translucent, roughly five minutes.  Add in 1 tsp salt, ½ tsp of pepper and sage, and ¼ tsp nutmeg. Continue stirring for another five minutes.

Preheat the oven to 400 Fahrenheit. In a medium sized bowl, mix two cups of the pumpkin puree, ¾ cup of the heavy cream, and half a cup of Parmesan cheese.  Then, stir in the rest of the salt, pepper, sage, and nutmeg.

Pour milk into a baking dish and cover it with layered oven-ready lasagna noodles. You can layer them in an alternating pattern if you wish. Spread half of the pumpkin mixture over the noodles and then half of the onion mixture on top. Next, layer another row of noodles.  Repeat this until you reach the top of the pan.

Once you have reached the top, spread the rest of the pumpkin and cream over the top of the lasagna.  Sprinkle the top with parmesan cheese. Bake for 20 minutes covered with tin foil, and then remove the tin foil and bake for another 15 or until golden brown.

Directions:

Preheat the oven to 350 Fahrenheit. In a large bowl, mix together the dry ingredients   – flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves and place to the side.

In an electric mixer, mix the white and brown sugars with the butter until they are light and fluffy. Scrape the sides of the bowl, then beat in the eggs one at a time. Next, stir in the vanilla and pumpkin puree. Again, scrape down the bowl and add in the dry ingredient mixture you created earlier. Next, scoop at tablespoons of the mixture onto a baking sheet.

Sprinkle with sugar and bake for 20 minutes, rotating the pans and looking for browned edges. Once finished, remove the oven and let the baking sheet sit and cool for a few minutes. Then, transfer the cookies onto a plate or wire rack to cool off. These cookies are the best when enjoyed right after being taken out of the oven!