PUMPKIN SOUP

ingredients

1/2 medium size hokkaido pumpkin
4 large carrots
1-2 tbsp diced fresh ginger
1 white onion, diced
2 cloves garlic
1/4 cup coconut cream/milk
salt/pepper
1 tbsp curry
water
1 tbsp olive oil

directions

saute garlic and onion in olive oil in a large pot, until tender. add in diced pumpkin, carrots, ginger, spices and water depending on how thick you want the soup. once the vegetables are done remove from the heat, add the coconut milk and blend with the hand blender. simmer for another 10 min.
you can garnish your soup with pumpkin seeds and pumpkin seed oil.

PUMPKIN CAKE

ingredients

1 cup shredded fresh pumpkin
1/2 cup brown sugar
1/2 cup vegetable oil
1 1/2 cups whole wheat flour
1 tbsp soy flour
1 tbsp vanilla sugar
1-2 tsp backing powder
1 tbsp cinnamon/nutmeg/ginger/ground cloves
1/2 tsp salt
handful walnuts/raisins
water
vegan margarine

directions

preheat the oven to 180 degrees C. grease backing pan with vegan margarine and dust with flour.
in a large bowl sift together the flour, backing powder, salt and spices.
separately mix soy flour and some water (enough to obtain a creamy texture), add sugar and whisk until sugar is dissolved. combine the mixture with dry ingredients. add oil, nuts and pumpkin.
spread the mixture in the pan and bake for around 50 minutes (or until the fork comes out clean).