Nikknak Posted September 10, 2013 Share Posted September 10, 2013 I've been craving something with pumpkin. What are some good whole30 recipes? Link to comment Share on other sites More sharing options...
amberino21 Posted September 11, 2013 Share Posted September 11, 2013 I grate it in to frittatas and omelettes, it's also delicious roasted in ghee. Pumpkin soup is delicious - I roast mine first, with whole cloves of garlic before simmering with cooked leek or onion, stock/herbs/spices etc. you could add some coconut milk for creaminess. I also like pumpkin in curry, or in salad - mixed leaves, roast pumpkin, caramelised red onion (I just cook it for a long time over low heat with ACV and some salt), pine nuts and balsamic is yum! Link to comment Share on other sites More sharing options...
Nikknak Posted September 11, 2013 Author Share Posted September 11, 2013 Hmm I don't think I've had it before other than from the can and/or purred in something. So to actually grate it and everything, I just buy a pumpkin at the grocery store that they've just recently out outside for fall? Link to comment Share on other sites More sharing options...
amberino21 Posted September 11, 2013 Share Posted September 11, 2013 Yes!! They can be quite hard to chop and get the skin off, i usually buy butternut (you call it squash, we call it pumpkin) as its easier. Ive read of plenty of people roasting them or putting them in a crockpot whole, then scoop the insides out. Link to comment Share on other sites More sharing options...
amberino21 Posted September 11, 2013 Share Posted September 11, 2013 And it's funny how different countries do things differently - pumpkin in a can is foreign to me! Link to comment Share on other sites More sharing options...
Susan W Posted September 11, 2013 Share Posted September 11, 2013 I don't think all pumpkins are meant for eating. I could be wrong. I know the smaller sugar pumpkins are good eating pumpkins. It may be a little early in the season for them. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted September 11, 2013 Share Posted September 11, 2013 I love everything pumpkin, so fall is a hard season for me to get through! LOL Link to comment Share on other sites More sharing options...
kitty08 Posted September 11, 2013 Share Posted September 11, 2013 I just made a really great recipe tonight--pumpkin custard! It's like pumpkin pie without sugar, though I did add a few raisins to give it a touch of sweetness. The recipe is paleo (calls for maple syrup) but easily whole30-fied. And you can zap it in the microwave for about 8 minutes rather than baking, if you want. It's 100 degrees here now, so I microwaved it. See here: http://www.grassfedgirl.com/pumpkin-custard/ Link to comment Share on other sites More sharing options...
GFChris Posted September 11, 2013 Share Posted September 11, 2013 I just made a really great recipe tonight--pumpkin custard! It's like pumpkin pie without sugar, though I did add a few raisins to give it a touch of sweetness. The recipe is paleo (calls for maple syrup) but easily whole30-fied. And you can zap it in the microwave for about 8 minutes rather than baking, if you want. It's 100 degrees here now, so I microwaved it. See here: http://www.grassfedgirl.com/pumpkin-custard/ As custard is a dessert, this wouldn't be Whole30 compliant. It would be fine to enjoy after a Whole30. Link to comment Share on other sites More sharing options...
sheba-kitty Posted September 11, 2013 Share Posted September 11, 2013 Gotta follow this one! I love pumpkin... Didn't manage to grow any in my garden this year... But for sure next year! Meanwhile I found an awesome deal on a case of organic pumpkin in a can that is whole30 and looking forward to using it! Link to comment Share on other sites More sharing options...
kitty08 Posted September 11, 2013 Share Posted September 11, 2013 I did say WITHOUT sugar; it's a savory custard the way I made it. The only sugar is the naturally occurring sugar in the few raisins I threw in for flavor. But thanks for watching out for me. : ) Link to comment Share on other sites More sharing options...
Robin Strathdee Posted September 11, 2013 Share Posted September 11, 2013 kitty08 - You'll want to watch the context of that custard - even without a sweetener (except for the raisins), that custard could easily fill the place of dessert at your meal, and that's something we'd like you to avoid. Link to comment Share on other sites More sharing options...
Bet Posted September 11, 2013 Share Posted September 11, 2013 Pumpkin and butternut squash are two different things, but they taste very similar. I've cooked with real pumpkin before. Usually you cut it in half and bake it and scoop out the flesh. But it's VERY stringy and coarse. I like butternut better. I've been making butternut soup that tastes remarkbly like pumpkin pie! I think I will try to make a butternut pie for Thanksgiving with no sugar and coconut milk. If you do want to use a real pumpkin, the orange ones that people make Jack-O-Lanterns out of aren't the best. Look for something called a sugar pumpkin. Usually they are smaller and not that orange. Link to comment Share on other sites More sharing options...
Roz Griffiths Posted September 11, 2013 Share Posted September 11, 2013 PaleOMG has a recipe for pumpkin cashew coconut curry that's very tasty & freezes well Link to comment Share on other sites More sharing options...
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