Pumpkin Recipes

Pumpkins are great decorations for the Harvest and Halloween season.  And, not only that, they are a great thing to eat all year round!  Check out a few great recipes where you can enjoy that jack-o-lantern for a little bit longer!!

Jodi roasts/dehydrates her pumpkin seeds (with cayenne, pepper, garlic, yummy snack!) and this year will make pumpkin puree to dehydrate and store for use in the winter. Here are a couple of her recipes:

 Pumpkin and Cashew Stir Fry

  • 2 TBSP oil (we use grapeseed)
  • 1 cup cashew nuts
  • 1 leek, white part only (most of the time we use green onions!)
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp brown mustard seeds
  • 2 garlic cloves, crushed
  • ~ 2 lb of sweet pumpkin, cubed (we use butternut squash the rest of the year)
  • 3/4 cup orange juice
  • 1 tsp brown sugar
  • steamed rice, to serve

1. Heat a large wok or stainless steel pan until very hot. Add half the oil and swirl to coat the side. Stir-fry the cashews over medium heat until golden, then remove using a slotted spoon and drain.

2. Stir-fry the leek (or green onion!) for 2-3 minutes, or until softened. Remove from pan.

3. Reheat the pan, add the remaining oil and stir-fry the spices and garlic until fragrant and the mustard seeds begin to pop.

4. Add the pumpkin and stir to coat well. Stir fry until the pumpkin is brown and tender.

5. Add the orange juice and sugar, bring to a boil and reduce heat and cook for 5 minutes. Return the leek (or green onions), add most of the cashews and toss well.

Sprinkle with the remaining cashews and serve with steamed rice.

Pumpkin and Red Lentil Soup

  • 1 TBSP olive oil
  • 1 long red chili, seeded and chopped, plus extra to garnish
  • 1 onion, finely chopped
  • 1 lb, 2 oz pumpkin, chopped
  • 12 oz sweet potato, chopped
  • 6 cups vegetable stock
  • 1/2 cup red lentils
  • 1 TBSP tahini
  1. Heat the oil in a large heavy-based saucepan. Saute the chili and onion over medium heat for 2-3 minutes or until the onion has softened.
  2. Reduce the heat, add the pumpkin and sweet potato, then cover and cook for 8 minutes, stirring occasionally.
  3. Add the stock, bring to a boil. Reduce the heat to low, then cover and simmer for 10 minutes. Add the lentils, put the lid back on and cook for 10 minutes or until tender.
  4. Process the soup in batches in a blender, add the tahini and blend until smooth. Return to saucepan and gently reheat. Serve garnish with chili.

Elizabeth cuts, steams, cools and mashes her pumpkin to use it in recipes throughout the year. Here is her ABSOLUTE favourite:

If you like pumpkin, you are going to want to copy this one (just like I did)

Pumpkin “Cheesecake” Loaf


  • 4 ounces cream cheese, softened
  • 1/4 cup margarine
  • 1 1/4 cups white sugar
  • 2 eggs
  • 1 cup canned pumpkin
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup chopped walnuts


1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.

2. Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.

3. In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan.

4. Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.

Toasted with a little butter… this makes the best breakfast.

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