Embrace Autumn With These Delicious Pumpkin Recipes
Nothing says autumn quite like crunchy leaves, chunky knits... and Pumpkin Spice Lattes. Embrace PSL season then with these Huel-packed pumpkin recipes.
When you think of autumn foods, one stands above the rest - the pumpkin. English colonists first started growing pumpkins in North America in the 17th century, more of out of neccessity than want. The crop grew like wildfire, much more than the wheat or cabbage these farmers wanted to grow instead. As industrial agriculture grew in the 19th century, the pumpkin fell out of favor (not before pumpkin pie had become a home-cooked classic at the end of the 18th though).
That is all until a coffee shop chain and an annual holiday co-opted it (Irish immigrants in the US first carved faces into pumpkins to ward away an evil spirit called Stingy Jack).
They're most in season during the end of October (go figure), and contrary to popular belief, are a fruit, not a vegetable. This is because a fruit – in its strictest botanical sense – is the fleshy or dry ripened ovary of a plant, enclosing the seed or seeds.
Anyway, whether you think they're a fruit, a vegetable, or just a way to ward away evil spirits, the pumpkin is an undeniable nutritional powerhouse, and a tasty one at that is you know how to use it. Here's some pumpkin recipes then to try out for the season - with a Huel twist, of course.
4 delicious pumpkin and pumpkin spice recipes
How to make pumpkin spice protein latte
- 1 cup unsweetened almond milk
- 3 tsp instant espresso powder or 1 shot fresh espresso
- 1 scoop Huel Vanilla Complete Protein
- ¼ cup pumpkin puree
- 1 tsp pumpkin pie spice (You can make your own spice blend with cinnamon, ginger, nutmeg, all spice and a bit of clove)
- 1 cup ice
Blend it up, then top with cream & another pinch of spice to make it look fancy.
How to make pumpkin tart
For the crust:
- 50g coconut oil (melted)
- 30g maple syrup
- 1/2 tbsp pure vanilla extract
- 150g pumpkin puree
- Dash of salt
- 1/2 tsp cinnamon
- 115g Vanilla Huel Powder (add more if too wet)
For the filling:
- 300g pumpkin puree
- 200g coconut oil (very soft or liquified but not hot)
- 50g cocoa powder
- 20g maple syrup
- 2 tsp pure vanilla extract
- Dash of salt
- 1 tsp cinnamon
- Pinch of cloves
- Pinch of allspice
- Pinch of nutmeg
For the spiderweb:
- 4 tbsp icing sugar
- 1 tbsp water
- Pre-heat oven to 180C, grease a tart tin and set aside.
- Place coconut oil, maple syrup, vanilla, pumpkin puree, salt, and cinnamon in a mixing bowl and use a hand blender to blend the mixture into a smooth consistency. Add Huel and mix well using a wooden spoon until everything is thoroughly combined.
- Scoop out the mixture into the pan. Use your hands to press the mixture down along the bottom and up around the walls of the pan forming the crust. Use a fork to pierce some holes along the base of the crust to prevent bubbling during baking. Bake in the pre-heated oven for 20 minutes. Remove from oven and allow the crust to cool in the pan on a wire rack for at least 10 minutes.
- In the meantime, place all filling ingredients into a blender and process until mixture is smooth. Once the tart shell has cooled, pour this mixture into the tart and smooth out the top with a spatula.
- Mix the spiderweb mixture ingredients together until fully smooth. Note: start with just 1 tbsp water and increase the quantity only if necessary so that the mixture is runny enough but not too thin.
- Pour the icing into a piping bag and pour onto the top of the tart in a spiral pattern, starting in the center of the tart and drawing the spiral rings out until you reach the edges. Then use a wooden skewer and draw a line from the center of the tart to the outer edge. Repeat this going all around the tart until you’ve created a spiderweb.
- Chill tart in the fridge for at least 2-3 hours and then enjoy!
How to make pumpkin spice protein pancakes
- 170g oat flour flour
- 1 scoop Huel Salted Caramel Complete Protein
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
- Pumpkin spices
- 400ml almond milk
- Mix the dry ingredients and lemon juice together.
- Pour in about half the milk and mix well.
- Add remaining milk slowly, mixing until smooth.
- Spoon into a lightly oiled pan and cook until the top edges of the pancake are beginning to look drier than the middle, then flip over and cook on the other side.
- These go so well with maple syrup, banana (and maybe even a squirt of cream).
How to make spicy pumpkin soup
- 600g Pumpkin - roughly chopped
- 2 celery sticks - roughly chopped
- 1 garlic clove - roughly chopped
- 1 tsp each ground cumin and coriander
- 800ml vegetable stock
- 200ml coconut milk
- 200g Unflavored & Unsweetened Huel
- Pumpkin seeds to decorate
- Put the pumpkin, celery, garlic and spices into a food processor, blend until finely chopped, and empty into a large pot.
- Pour over stock, coconut milk and Huel Unflavored & Unsweetened. Cover and simmer for 15 mins.
- Remove from the heat and blend until smooth (in batches if necessary).Check seasoning and to serve, sprinkle with pumpkin seeds.