Published: December 9, 2015

    Pumpkin-Themed Recipes Part 2!

    With an abundance of pumpkin this time of year, we thought we’d offer a few more pumpkin-themed recipes to help celebrate the harvest. This time we’re offering up a healthy breakfast/brunch, a heaping bowl of chili, and a delicious dip.

    Spiced Pumpkin Waffles

    Quick and easy, these waffles make for a tasty hot brunch after a hard morning building snowmen and shoveling sidewalks. Add some sliced fruit for topping, and you’ve got a hit on your hands.

    • 1½ cups all-purpose flour
    • 3 tsp. baking powder
    • ½ tsp. baking soda
    • 1 tsp. cinnamon
    • 1 tsp. nutmeg
    • 1 tsp. ground ginger
    • Pinch of salt
    • 2 eggs
    • ¼ cup firmly packed brown sugar
    • 1 cup canned pumpkin puree
    • 1⅔ cup milk
    • 4 TB. butter, melted and cooled

    In a large bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

    In a second bowl, beat the eggs, sugar, pumpkin, milk, and butter until well blended.

    Gently fold the flour mixture into the pumpkin mix, and then cook according to your waffle iron instructions.

    Pumpkin Black Bean Chili

    As the temperatures drops, hearty stews and bowls of chili start sounding tasty. While you can use canned vegetable stock for this meal, we recommend making your own. We found an easy-to-make vegetable stock to make, which is even better when you start with fresh, filtered water. The crisp, clean taste of filtered water really helps the flavor of the stock shine through, making it a great foundation for soups and stews.

    • 1 TB. olive oil
    • 5 green onions, white and light green parts thinly sliced
    • 1 red bell pepper, chopped
    • 3 garlic cloves, chopped
    • 1½ tsp. ground cumin
    • ½ tsp. dried thyme
    • 2 (15-oz.) cans black beans, rinsed and drained
    • 1 (15-oz.) can pumpkin puree
    • 1 (14.5-oz.) can diced tomatoes, un-drained
    • 2 cups vegetable broth
    • 1 tsp. salt
    • ⅛ cayenne pepper

    Heat oil in large pan over medium-high heat, and then add the onion and bell pepper, stirring occasionally for about 4 minutes. Add garlic and cook, stirring for another minute.

    Stir in the cumin and thyme, and then add beans, pumpkin, the tomatoes and their juice, and the vegetable broth. Bring to a boil, reduce heat to low, and cook for 10 minutes. Stir in salt and cayenne pepper.

    Curried Pumpkin Dip

    A wonderful appetizer, this savory dip becomes a meal in itself with the addition of some crusty bread and a salad.

    • 3 TB. vegetable oil
    • 1 medium onion
    • 1 tsp. salt
    • ⅛ pepper
    • 1 TB. filtered water
    • 1 (2-inch) piece ginger, peeled and finely grated
    • 2 garlic cloves, finely grated
    • 1 tsp. curry powder
    • 1 tsp. fresh thyme leaves, coarsely chopped
    • ½ tsp. ground allspice
    • 1 (15-oz.) can pumpkin puree
    • 1 cup coconut milk
    • 1 tsp. honey
    • 1 small lime, juiced and zested

    Heat oil over medium-high heat in a large skillet with high sides. Add onions, ½ teaspoon salt, and ⅛ teaspoon pepper. Cook 6–8 minutes, until lightly browned.

    Reduce heat to medium, and then add ginger, garlic, curry powder, thyme, all-spice, and water. Cook, stirring constantly for 2 minutes or until the garlic softens. Stir in coconut milk and pumpkin, and bring to a gentle simmer and cook, stirring occasionally for about 15 minutes to reduce and thicken the dip.

    Stir in the lime juice, honey, and last ½ teaspoon of salt. Transfer to a serving bowl and garnish with lime zest. Serve with warm naan bread, vegetables washed in filtered water, plantain chips, or sweet potato chips.