The FastDay Forum

Hi all
I was wondering if anyone had any low calories pumpkin recipes? I am vegetarian, and like every vegetable but don't really use pumpkin alot so would like to try out something savoury or sweet.
Any thoughts welcome...
Thanks !

[carorees]

I've got a spicy pumpkin soup recipe I can dig out...any interest?

Yes please

[carorees]

Spicy pumpkin soup (about 10 servings)

1kg pumpkin flesh, diced
2 tbsp olive oil
2 onions, sliced
2 garlic cloves, chopped
1 small chilli pepper, chopped (adjust according to your liking for chilli!)
1tsp cumin
1tsp fresh ginger, chopped
1 tin tomatoes
1 block creamed coconut (200g)
3 litres vegetable stock
Salt and pepper

Saute onions gently in olive oil until translucent. Add cumin, chilli, ginger and garlic and cook for a couple of minutes. Add tinned tomatoes and vegetable stock. Add pumpkin. Bring to the boil and cook until pumpkin is tender. Add creamed coconut. Take off heat and liquidise using a stick blender/food processor/liquidiser. Season to taste.

Works out at about 220 cals per serving.

Chop pumpkin or butternut squash into small cubes (about 2cm square). put in a roasting tin with baby onions or shallots, whole button mushrooms, some whole cloves of garlic and some sprigs of rosemary or dried rosemary. Depending on whether it is a fasting or feeding day either spray with olive oil spray or drizzle with olive oil and bake in a 200 degree oven for about 30 mins or until the pumpkin is just beginning to brown. Serve hot with rocket leaves, some crumbled feta and a drizzle of balsamic glaze. It is also nice cold the next day so make a big batch. It smells wonderful as it cooks!

Thanks for both of these recipes, i love pumpkin. Going to give them a go.

Mashed pumpkin works really well as a layer in vegetarian lasagne. Other layers can be spinach and cashew creme sauce. We are vegan and grow our own lovely butternuts, we have heaps almost ready as we are just coming into autumn here. Yummy soup too! Also just baked with the skin left on, just with a brush of olive oil yum!

I'd leave out the coconut cream from the soup if you're trying to lose weight! But even without it, pumpkin makes a lovely smooth spicy soup.

Here's a nice dish based on a recipe by Alain Ducasse.

Squash Gratin
Serves 4.
(Use pumpkin, butternut or any other winter squash)

1 tblsp olive oil
2 leeks, washed and sliced
1kg squash cut into cubes
4 cloves garlic, crushed
Sprig of rosemary
a little salt
black pepper
smoked paprika
handful of pumpkin seeds (or pine nuts or walnuts)
20g pecorino or parmesan cheese

Heat the olive oil in an ovenproof dish, and gently saute the leeks for a few minutes until slightly softened, but not coloured.
Add the pumpkin, garlic, rosemary and salt and a couple of tablespoonfuls of water and then bake, covered, at 180c for about 50 minutes, or until the squash is nice and soft.
Meanwhile, lightly toast a handful of pumpkin seeds in a dry frying pan.
Remove the rosemary and lightly squash the squash with a fork.
Adjust seasoning with plenty of freshly ground black pepper and some smoked paprika.
Sprinkle the seeds or nuts on top.
Slice or grate 20g of pecorino or parmesan cheese over the top and pop back in the oven for a few minutes, or under the grill.