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Sharon Gannon’s Pumpkin Recipes

Vegan 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.

Reprinted from SIMPLE RECIPES FOR JOY by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © SHARON GANNON, 2014.
Book release date: Fall 2014

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