Sharon Gannon’s Pumpkin Recipes

Pumpkin Scones

⅓ cup vegan margarine, or ⅓ cup tofu sour cream
1 15-ounce can of pumpkin, or 1 cup of cooked and mashed fresh pumpkin
½ cup safflower oil
2 Tbsp soy milk
1 tsp vanilla
1 Tbsp maple syrup
2 cups pastry flour
1 tsp baking powder
Pinch of salt

Preheat oven to 400°F. Place all wet ingredients in a bowl and mix well, or use a blender. In a separate bowl stir together all dry ingredients. Add wet mixture to dry ingredients, and mix with a large spoon. The batter will be sticky. Using a tablespoon, drop spoonfuls onto a greased cookie sheet, and bake for 15 –20 minutes.

Savory Pumpkin Soup

2 Tbsp vegan margarine
1 large red or yellow onion, chopped fine
1 cup scallions, chopped fine
2 Tbsp powdered vegetable stock or equivalent in bouillon cubes
1 15-ounce can of puréed pumpkin
1 bay leaf
2 tsp maple syrup
½ cup fresh parsley, chopped fine
2 tsp curry powder
½ tsp each of nutmeg, black pepper, coriander, salt
¼ cup almond or soy milk
2 Tbsp walnut oil

In a large soup pot, heat margarine and sauté onions and scallions until onions are translucent. Dissolve the vegetable stock/bouillon in a cup of boiling water, then add to soup pot along with 5 more cups of water, pumpkin, bay leaf, maple syrup, herbs, spices and salt. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes. Remove bay leaf and stir in almond milk and walnut oil.