This spiced Quinoa Stuffed Butternut is a complete vegetarian meal that’s perfect to warm up with. Sometimes referred to as butternut squash, this is a favourite pumpkin that is so versatile. Slightly sweeter than other varieties of pumpkins, it suits roasting perfectly. The combination of fresh herbs, spices, feta and lemon make this stuffing absolutely sensational-…
Pumpkin soup just got a whole lot easier and more delicious with this No Chop Pumpkin, Bacon, Sage Soup. The best part about this nourishing, veggie rich soup is you don’t need to chop anything up. Simply bake and blend. While the roasting process does take longer than boiling pumpkin in stock, the depth of…
This Pumpkin Loaf with Maple Buttercream is an easy to make loaf with a lovely moist crumb. Any time you’re cooking with pumpkin it’s very worthwhile to cook extra to make this cake. There is loads of plant-based goodness and fibre in this delicious snack. When my kids were little, we read that you could…
I love the combination of flavours in this Pumpkin, Goat Cheese, Sun-dried Tomato Quiche. It’s delicious hot and cold and if you can’t be bothered to make the pastry, either use a good quality all-butter store bought shortcrust or turn it into a frittata (crust-free quiche). Take a look at the variations (below the main…
This super delicious Vegan Mac ‘n Cheese is incredibly creamy and remarkably (fake) mac ‘n cheese-like according to my kids. It’s super easy to make and using nutritious plant based ingredients, this will surely become a family favourite. Take a look at the variations (below the main recipe) for suggestions to alter the recipe to…
This delicious Pumpkin Almond Hummus Salad is one of my latest addictions. I’m a bit fussy when it comes to eating pumpkin…it has to be combined with the right flavours for me to enjoy it (and my kids are exactly the same). This recipe could be used for a light and fresh meal or a…
My kids really don’t like pumpkin by itself (baked or steamed) – but they love it in soups (my favourite four recipes here) or in a lasagne or bake. So today I thought I’d share my veggie packed, creamy Pumpkin Lasagne. I have lots of variations to suit your dietary requirements and tastes. This is a really versatile recipe, so customise it to suit your family.
This lasagne is a fibre rich, supercharged veggie bonanza, including lots of different coloured vegetables. The hero of this dish – pumpkin, is a rich source of antioxidants especially vitamin A and many other vitamins, minerals and protective phytochemicals.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.
Pumpkin Lasagne (with lots of twists)
- 1 kg pumpkin (butternut or Jap) peeled and roughly sliced
- 2 carrot/s (large) roughly cut
- 200 g cauliflower (1½ cups approx.) florets broken apart
- 1 onion/s -peeled and sliced
- 2 clove/s garlic -peeled and sliced
- 1 tsp sea salt - or to taste
- Ground black pepper -to taste
- 50 g butter, ghee or olive oil -melted
- 120 g quark or ricotta cheese (½ cup)
- 2 free-range or organic egg/s
- 100 g parmesan cheese (1 cup) finely grated (though only half of this will go in the pumpkin puree, the rest is for the top)
- 50 g butter, ghee or olive oil -melted
- 1 onion/s (large) peeled and diced
- 1 clove/s garlic -peeled and crushed
- 300 g baby spinach -washed
- 100 g feta cheese -or goats feta
- 400 g diced tinned tomatoes
- 1 tbsp dried oregano
- Fresh lasagne sheets - regular or gluten-free (or for grain-free, use a large zucchini, cut into ribbons) I have also layered both to increase the veggie content.
- Preheat your oven to 180°C/350°F (fan-forced).
- In a baking tray combine the pumpkin, carrots, cauliflower, onion, garlic and fat of your choice and toss together. I use the baking dish I plan to bake the final lasagne in (saves on washing up).
- Bake for approximately 30 minutes or until the vegetables are soft (cooked through but not overcooked).
- Whilst they are baking make your spinach layer by sautéing the onion and garlic in the pan with a little butter, ghee or coconut oil over a low heat until they start to soften (but not brown). Add the spinach and cook for a few minutes until the spinach wilts. Remove from the heat and place in a food processor (include any water from the wilting) with the feta or goat feta, and puree well. Set aside.
- Once your vegetables are baked, allow to cool a little and then puree in a food processor with the quark or ricotta, eggs, half the parmesan and more seasoning if required. The consistency should be just runny enough to pour (so the lasagne doesn't end up too dry as the pasta sucks up moisture when cooking). If it is very thick add a little splash of water and process again.
- Mix the oregano in with the tomatoes (I just add it to the can and gently mix).
- Now arrange the lasagne using your chosen sheets of pasta or ribbons of zucchini.
- Grease the baking dish and layer pasta (or zucchini), followed by a third of the pumpkin, pasta, half the spinach and repeat. Finish with the last third of pumpkin puree, followed by all of the tomatoes and top with the remaining parmesan cheese.
- Bake for approximately 30-40 minutes or until brown on top and the pasta is cooked through.
- Lasagne is always easiest to slice once chilled. If it is important to have nice neat slices, chill and then slice and then re-heat. Otherwise, serve immediately.
- Grate the parmesan (10 seconds, speed 8). Set aside.
- Follow step 1, 2 and 3 above.
- For the spinach layer, chop the onion and garlic (3 seconds, speed 5). Scrape down the sides and add the fat of your choice (cook 3 minutes, temp 80, speed 1).
- Add the spinach (cook 3 minutes, temp 90, speed 2).
- Finally, add the feta and puree (10 seconds, speed 5). Set aside.
- Without washing the bowl, puree your pumpkin mix (20 seconds, speed 5). Add half of the parmesan the quark, eggs and puree again (20 seconds, speed 6). Taste and season again if required.
- Go to step 6 above, to finish.
Time saving tip
- If you're not bothered about layers, you can combine the spinach and pumpkin to save time. Just add the onion and garlic (from the spinach layer) in the baking dish with the pumpkin/veggies and then puree all together with the spinach (raw is fine) and cheeses or DF options)
- With a leafy green salad.
- Re-heat in a low oven until just hot.
- Store in an airtight container in the fridge. I store it in a rectangle shaped oven proof glass pyrex or glass lock container so I can simply remove the lid and reheat in the storage container (saves washing up).
- Can also be frozen.
Dairy-freeSub the parmesan with the same amount of nutritional yeast and a good pinch of sea salt. Sub the quark for ½ cup of cashew nuts (preferably soaked and throw them in with the vegetables to toast) and the feta for ¼ cup of cashew nuts (soaked) and a good pinch of salt. Top with chopped walnuts (and the other half of the nutritional yeast) instead of the parmesan.
Gluten and grain-freeUse gluten-free pasta sheets or for grain-free use zucchini. I often alternate pasta/zucchini.
Egg-freeOmit the eggs, it is still delicious, just not as firm. The lasagne in the photo is egg-free.
VeganCombine dairy-free and egg-free versions above.
Onion-freeReplace the onion with one large bulb of fennel, finely diced (and divided between the two layers).
Garlic-freeReplace the garlic with a teaspoon of cumin and a pinch of cayenne pepper.
I'd love to hear how you like this family favourite. Post a comment and let me know (you could also simply rate the recipe).
Even here in on the sunny Gold Coast, an Autumn chill has descended once the sun retires for the day. With winter looming and a few nasty bugs threatening, I thought I would share one of my families favourite winter warmers – a pumpkin soup. But not just any old pumpkin soup… the variations are all SO good, it’s hard to pick a favourite.
Pumpkin is a wonderful source of dietary fibre and a powerhouse of vitamins and minerals. It contains many antioxidants, particularly beta-carotene which is essential for maintaining the integrity of the skin and mucous membranes and essential for optimal vision. Beyond this, it is very versatile and makes a cracking soup base. The bone broth will support you gut and immune system and then some. To catch up on the benefits of bone broth, click here.
My kids really don’t like pumpkin, but they love my pumpkin soup. Pick a flavour variation that appeals to your child. For example, if you’re child loves bacon, chances are they’ll like the bacon version.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Pumpkin Soup - four ways
- 2 tbsp butter, ghee or coconut oil
- 1 onion/s -roughly diced
- 2 clove/s garlic -roughly sliced
- 1 kg pumpkin -peeled and roughly diced into 2-3cm cubes (or a piece of a larger pumpkin)
- 750 ml chicken stock or bone broth (3 cups) or vegetable stock
- 270 ml canned coconut milk (1 cup)
- Sea salt and freshly ground black pepper - to taste
- In a large pot, over a medium heat add butter or oil then gently sauté the onion and garlic for a minute or two until translucent.
- Add the pumpkin and stock, bring to the boil then simmer until the pumpkin starts to fall apart.
- Allow to cool a little before processing in a blender or food processor until smooth. Taste and season.
- If you are making the Thai, Ginger, or Indian version, add the coconut milk and mix or blend the soup.
- Chop the garlic, 5 sec, speed 5. If adding extras like ginger, add with the garlic.
- Add the onion, chop 5 sec, speed 5. If making the bacon version add the bacon with the onion.
- Add the butter, ghee or oil and saute 2 mins, 100, speed 1.
- Add the pumpkin and chop, 10-15 seconds, speed 7.
- Add the stock and cook 15 mins, 100, speed 3 (with basket over the lid).
- Allow to cool a little before adding the coconut milk and puree (taking care it's cool enough) 30 seconds, speed 8.
- Re-heat in a pot over a low heat until just hot.
- Store in an airtight container in the fridge or freezer.