Sad Pumpkin – Happy Pumpkin

A lot of pumpkins are going to trash after the Halloween; at least this is what we’ve done to our pumpkins in the past. I personally can’t stand a pumpkin pie and had a misconception that all the pumpkin meals taste the same. However, I risked it and tried a pumpkin soup in Simon’s Coffee House and OMG it was good. I'd compare it to Lobster Bisque, just without a lobster. It was amazing and I am so glad to discover another vegetable for myself. Today, after some research and shopping I want to share this delicious recipe that I found on http://www.vegan-food.net/ and everyone loved it for dinner including me:


Gnocchi with pumpkin

INGREDIENTS
• 650 g / 1 lb 7 oz pumpkin, diced
• 300 ml / 1/2 pint soy milk
• 1 T freshly chopped sage or oregano
• 125 ml / 4 oz soya cream
• Salt and pepper to taste
• 2 x 400 g / 14 oz packets of fresh gnocchi (vacuum packed), cooked according to packet instructions
• 50 g / 20 oz toasted hazelnuts or pine nuts

METHOD:
In a large saucepan, simmer the pumpkin in the soy milk with the herbs until tender, about 10 minutes. Add the soy cream and cook for 1 minute. Season with salt and pepper.


Toss the sauce with the cooked gnocchi, sprinkle with toasted nuts and serve.

We still have another pumpkin though, and tomorrow, I’ll be trying to cook a pumpkin soup and pumkin bread with dates. I am already hungry thinking about it..