I have had 5 beautiful pumpkins on my front porch since Halloween just waiting to be used! Since it’s a Sunday (and my weekly food prep day) I decided to bake the pumpkin and make a few new things that I have never tried before. My kitchen is still currently covered in pumpkin… but I wanted to run to my office and post this so you guys could have my recipes too!! I made a Thai Pumpkin Soup for lunch, and have Pumpkin Muffins (gluten-free) in the oven right now. I hope you enjoy these recipes as much as I did!
Gluten-Free Pumpkin Muffins

3 large eggs
½ cup coconut oil
1 can (or 2 cups) pumpkin
1/4 cup raw milk
3/4 cup coconut sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon ground cloves
1 3/4 cups gluten-free flour. (I used Namaste)

Directions

Preheat oven to 350°F. Lightly coat muffin pan with coconut oil cooking spray or use cupcake liners.
Place all ingredients (with the exception of the flour) into a blender. Plend about 30 seconds until smooth.
In a medium-size mixing bowl, combine flour with blender ingredients. Mix by hand.
Spoon into the prepared muffin pan, filling each cup 3/4 full.
Bake 20-25 minutes or until a toothpick inserted in the center of one muffin comes out clean.
Cool on wire rack for 5 minutes, then carefully remove each muffin from muffin pan.
Makes 12-14 muffins

Thai Pumpkin Soup

1 large onion, peeled, chopped
2 tablespoon coconut oil
1 tablespoon tomato paste
1 can pumpkin or 2 cups pumpkin puree
1-2 tablespoon chopped fresh ginger root
2 garlic cloves, peeled, chopped
3 cups chicken bone broth
1 can organic coconut milk (the canned kind)
1 tablespoon lemon juice
1 teaspoon salt
Pinch of pepper

Garnish:
Basil and pine nuts

Directions

Sauté onion in coconut oil until soft. Add tomato paste, pumpkin, ginger, garlic and broth Combine until thoroughly heated through.
Place mixture into blender. Blend until smooth. Slowly pour in the coconut milk and lemon juice.
Season to taste with salt and pepper.

Serve garnished with basil, pine nuts and an optional dollop of organic sour cream.

Makes about 5-6 cups of soup.