Autumn recipes: 5 gluten-free recipes with the pumpkin –
We inaugurate a series of autumn recipes collections with the pumpkin: we selected for you from the web 5 delicious gluten-free recipes with the pumpkin.
A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp. Some exceptionally large cultivars of squash with similar appearance have also been derived from Cucurbita maxima.
Specific cultivars of winter squash derived from other species, including C. argyrosperma, and C. moschata, are also sometimes called “pumpkin”.
In New Zealand and Australian English, the term pumpkin generally refers to the broader category called winter squash elsewhere.
Native to North America, pumpkins are widely grown for commercial use and are used both in food and recreation. Pumpkin pie, for instance, is a traditional part of Thanksgiving meals in Canada and the United States, although commercially canned pumpkin puree and pumpkin pie fillings are usually made from different kinds of winter squash than the pumpkins frequently carved as jack-o’-lanterns for decoration around Halloween. From Wikipedia
“In the fall of 2007 I studied abroad in Dusseldorf, Germany through my school’s film program. It was an amazing experience and one of my favorite parts of the trip was all of the German food that I got to eat. (Mmmm sauerkraut!) One day we were working with this German music professor at his home and, when it came time for lunch, his wife brought over this HUGE pot of soup and a bunch of tasty rolls form the bakerei. It is, ’till this day, the best soup I’ve ever had. I wrote the professor an email asking for the recipe and he brought it to the final dinner party we had at the end of the program…” Continues on the website: German Pumpkin Soup
“Simple roasted pumpkin flavoured with good olive oil, coarse sea salt, freshly ground black pepper and fresh rosemary is one of the best dishes I can think of. I think pumpkins look beautiful as they are and back in Finland I used to decorate my window sills and dinner tables with the mini pumpkins I was able to get there. Pumpkin is such a versatile ingredient too – just think of all the soups, casseroles, vegetable roasts, cakes or cookies you can make. The list is endless…” Continues on the website: Orange flavoured roasted pumpkin with lentils
“The first day of fall. There are many who mourn this day, as it means bidding adieu to the sunny days of lying on the beach and grilling in the backyard. Warm turns to cold, and green turns to orange. But in the immortal words of the Beatles, “I don’t know why you say ‘Goodbye,’ I say ‘Hello.’”
The end of one thing always means the glorious beginning of something else. And so I choose to say, “Hello, fall.” Hello crisp, blustery days; warm, spicy scents; vibrant, fiery colors. Hello to the chilly fall breezes that awaken the senses and delicious autumn treats that warm the soul. Outside the air may be frosty and brisk, but inside the atmosphere is warm and comforting…” Continues on the website: Pumpkin Cream Cheese Muffins
“[…] Can you guess how many cans of pumpkin I have? I couldn’t tell you. I’m just going to say a lot. I also have jars upon jars of Peanut Butter. Again, if it’s on sale, I’m stocking up! I just want to make sure that when an idea clicks, or when I feel inspired, all my needed ingredients will be within arm’s reach…” Continues on the website: Chocolate Pumpkin Peanut Butter Cups
“As the weather is changing I’m loving all of my recipes that call for pumpkin, apples, and cranberries. I’m craving time in the kitchen to make lots of warm food for my family. This easy Pumpkin Cinnamon Cheesecake recipe is wonderful for fall, and perfect for the Specific Carbohydrate Diet (SCD). Made with 7 ingredients it’s a total winner!…” Continues on the website: Pumpkin Cinnamon Cheesecake
More gluten-free Autumn recipes:
