Pumpkins aren't just for Halloween!
Denby has teamed up with vegan food blogger @LetsEatSmart to bring you some kitchen-spiration...
All three recipes are vegan, easy to make with ingredients you’ll probably already have in your cupboard and totally delicious!
Pumpkin breakfast muffins
- 2 overripe bananas
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 1/2 cup coconut oil
- 1 tsp baking soda
- 1/3 cup soya milk
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ginger powder
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups plain flour
1. Preheat the oven to 180 degrees Celsius, gas mark 4. Line a muffin tin with cupcake papers and set aside
2. In a bowl, mash the bananas using a fork, then add in all the remaining ingredients leaving the flour till last
3. Once combined, spoon the mixture into the muffin cases –use an ice cream scoop if you have one, to get nice even muffins
4. At this point (this is optional) you can top each muffin with pumpkin seeds, almonds or other seeds and nuts of your choice
5. Bake in the middle of the oven for around 20-25 minutes or until a toothpick inserted the centre of each muffin comes out clean
6. Let cool completely on a wire rack – before serving with a hot chocolate in your favourite Denby mug!
Tasty Turmeric and Butternut Squash Pumpkin Shaped Rolls
Makes 4 rolls
- 250g strong white flour
- 7g yeast
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp sugar
- 1/2 cup butternut squash puree
- 150ml lukewarm water
- 1 tbsp golden syrup
- 2 pecans, halved
1. Place the flour, yeast, salt, turmeric and sugar into a large mixing bowl. Using a wooden spoon, stir to mix all the ingredients. Add the butternut squash puree, mix, then make a well in the middle. Gradually add the water and mix to form a dough.
2. Tip the dough onto a lightly floured surface and knead for around 5 minutes until smooth.
3. Preheat the oven to 220C | Gas mark 7.
4. Divide the dough into 4 pieces and roll to shape. Place onto a baking tray or dish and leave to prove in a warm place for 40-60 minutes.
5. Once risen, use a piece of string and gently tie it around each ball until each ball is divided into eight equal pieces. Try not to pull the string too tight as the dough will expand in the oven.
6. Bake the rolls for 15-18 minutes or until golden brown. Allow to cool slightly before removing the string and brushing with golden syrup and sticking half a pecan nut in the middle to make the stalk.
Best gobbled up warm!
Roasted pumpkin soup
- 1 pumpkin (approx1kg)
- 2 tbsp coconut oil
- 1 onion, finely sliced
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp cinnamon
- 1 tsp smoked paprika
- 1/2 tsp coriander
- 1/2 tsp nutmeg
- 100ml coconut milk
- 1 cup vegetable stock
- 1 cup water
1. Preheat the oven to 200C. Halve the pumpkin and scoop out the seeds. Place on a baking tray lined with baking parchment and roast for about 45 minutes or until the flesh is soft and comes off easily from the skin.
2. Melt the coconut oil in a large pan, add the sliced onions and cook stirring occasionally until caramelized.
3. Add the spices to the onions and stir constantly for one minute.
4. Transfer the mixture into a pot, add the remaining ingredients, together with the pumpkin, and stir to combine.
5. Turn the heat down to low and simmer for about 20 minutes. Turn the stove off and, using a handheld blender, puree the soup.
Optional: Stir a spoonful of single soya cream into the soup to make it creamier. Serve immediately with a slice of warm bread.
For bonus style points, garnish with fresh sliced radish, pomegranate seeds, zingy herbs and spices and eye-catching dinnerware.