In this class, we explored two delicious and easy pumpkin recipes: Chipotle Pumpkin Soup and Pumpkin Pancakes. Pumpkins are a fantastic plant-based ingredient that can add richness and nutrition to a variety of dishes.

Recipes:

Pumpkin Pancakes

Ingredients

2 cups white whole wheat flour (or whole wheat flour)
2 Tbsp. ground flaxseed or milled flaxseed (same thing, just a different name)
1 Tbsp. baking powder
1 Tbsp. pumpkin pie spice. If you don’t have pumpkin pie spice (1 tsp. cinnamon // 1 tsp. all spice // ½ tsp. ginger)
½ tsp. salt
1 15-ounce can pure pumpkin (NOT pumpkin pie filling)
2 cups unsweetened almond milk or plant-milk of choice
2 Tbsp. white vinegar
3 Tbsp. unsweetened apple sauce
3 Tbsp. maple syrup (or sweetener of choice)

Directions

Heat a nonstick griddle to 375 or a large nonstick skillet on medium heat. Whatever you use, allow to COMPLETELY heat before using. It usually takes about 4-5 minutes to completely heat, but every appliance is different.
Combine milk and vinegar. Whisk together until it bubbles. Set aside while you combine other ingredients and allow milk to curdle. This will be like buttermilk.
In a large mixing bowl, add all the dry ingredients and whisk together until well combined. Set aside.
Using another bowl mix the pumpkin and maple syrup together. Add to the dry ingredient, but don’t mix…yet!
Add the “buttermilk” and applesauce. Whisk everything together until it looks like pancake batter. If you want fluffier pancakes, leave some lumps and don’t over-mix. If you want your pancakes a little more dense, which is how I like them, whisk until the batter is completely smooth.
Spoon a ¼ cup of the batter onto cooking surface.
Cook the pancakes until bubbles appear in the center or the edges start to brown, usually about 45 seconds-1 minute. Flip and cook for another minute and they’re no longer doughy in the center.
Serve these bad boys with whatever you want: maple syrup, fresh fruit, nuts, non-dairy chocolate chips. It’s your world, do what you want.

Notes

FYI, these pancakes are not super “fluffy” like some pancakes. If you want them a little fluffier, simply add more flour until you get the consistency you desire.

Chipotle Pumpkin Soup Recipe

Ingredients

4 Cups Vegetable broth
1 Onion, chopped
2 Cloves Cloves garlic, minced
1 Tbsp Chili powder
1/2 Tsp Cumin
1/8 Tsp Chipotle chili powder
15 Ounce Can Pumpkin puree
15 Ounce Can Black beans, drained and rinsed
1 Cup Frozen corn kernels, thawed
3/4 Cup Salsa

Directions

Place 1/3 cup of the broth in a large pot. Add the onion and garlic. Cook, stirring occasionally for about 3 minutes, then add the chili powder, cumin and chipotle powder. Cook and stir for 1 minute. Add the remaining ingredients and mix well. Bring to a boil, reduce heat and cook for about 10 minutes, stirring occasionally to make sure the pumpkin is well mixed into the broth.

Hint: This is wonderful with a scoop of hot brown rice added to each individual serving bowl.

Recipe Links:

Chipotle Pumpkin Soup Recipe

Pumpkin pancakes