Molasses Pumpkin Pie

I’m still working through my holiday baking posts. I made molasses pumpkin pie and swirled a little extra molasses in to make the decoration.

French Pumpkin Soup

This creamy soup can easily be made vegan. I simply substituted oat cream for the half and half, replaced the chicken broth with vegetable broth, and left out the butter and cheese toast.

Baked Apples with Pumpkin Caramel

I still have a lot of apples left, so I decided to make baked apples with pumpkin caramel. In place of rye sourdough I simply used a rye-wheat that I often have on hand. I also made it vegan by using coconut oil in place of butter, replacing the double cream with oat cream, and skipping the sour cream.

Pumpkin and “Cheese” Pasta

Here is the recipe for this vegan pumpkin mac and “cheese”. I left out the sage. Although I like it, it’s a taste I associate with a classic pumpkin or squash pasta, and I wanted something different. I fried the onion and garlic in a pan instead of baking it, and added it to the sauce. I used a bit of oat cream instead of non-dairy milk, and added a few cashew nuts to the sauce. I used a rye-wheat bread for the breadcrumbs.

Italian Pumpkin Cabbage Soup

I had cabbage left over from rumbledethumps, and pumpkin left over from olan, so I looked for a recipe which would use both, and found one. Naturally I replaced the lard in the original recipe with vegetable oil to make it vegan.

Olan

According to this recipe, the dish can be made with ash gourd or with yellow pumpkin. I used Hokkaido pumpkin, which is widely available where I live. It is a simple dish, consisting of cowpeas and pumpkin in coconut milk.

Pumpkin-Ginger Soup

I used a friend’s recipe for this. It is boiled pumpkin with ginger and salt. I also added lemon juice and sage. It is topped with roasted almonds. The ginger has a nice bite, but I prefer pumpkin soup with carrot.