Let’s go(urd) cooking!
Our staff’s favorite pumpkin recipes
Fall is here and we can feel it in the air. Quiet mornings and cozy evenings are spent enjoying your favorite book or TV show. Leaves fall and we finally slow down and spend more time indoors. And let’s not forget the pumpkins!
Next time you visit us, make the most of your suite’s fully equipped kitchen with some of our staff’s favorite recipes.
Creamy roasted pumpkin soup
This is a classic that never gets old, with a bit of a creamy cheese touch.
- 1 medium sugar pie pumpkin (3-4 lbs)
- 1 chopped medium to large yellow onion
- 2 garlic cloves (pressed)
- 1 liter of vegetable broth
- 1 cup of cream cheese
- 4-5 tablespoons of olive oil
- 1 teaspoon of black pepper
- ½ tablespoon of sea salt
- ½ cup of pumpkin seeds
Bake the pumpkin:
- Preheat the oven to 425 degrees Fahrenheit
- Prepare a baking sheet. You can use parchment paper for an easier cleanup.
- Cut the pumpkin in half and remove the seeds. You can discard or roast them, but that’s a different recipe ;).
- Once the pumpkin is clean, slice each half in half again so you have 4 pieces.
- Rub the salt, black pepper, and 2 tablespoons of olive oil on the pumpkin and place the pieces on the baking sheet.
- Cook for around 35-45 minutes, until the flesh is soft. Set aside and let it cool until the pieces are warm or cooled.
While it’s cooling:
- Add 2-3 tablespoons of oil into a pot or dutch oven and set it to medium heat.
- Add the onion, garlic, and a pinch of salt and stir occasionally until the onion is soft.
- Peel the pumpkin skin off the pumpkins and add them to the pot with the onion and garlic.
- Stir all the ingredients and break up the pumpkin slightly for easier mixing. Reduce the heat and let all cook together for 5 minutes. If you see that the ingredients start to burn, you can add ¼ cup of water and stir.
- Add the vegetable broth, and let it all cook for 15 minutes. If you don’t have broth available, you can also use hot water. If you use the latter, you might need to add some extra salt.
- Turn off the heat, add the cream cheese and blend it all. You can use a hand blender and do it in the same pot. If you use a jar, wait until the soup has cooled down to avoid any accidents.
Dish it up:
- Slightly roast some pumpkin seeds in a pan, with a twist of black pepper
- Serve the soup in a bowl and add the pumpkin seeds on top.
- A bit of olive oil on top will give it a final, delicious touch.
2. Stuffed squash with chicken
This recipe will make a perfect one-dish meal. Cook it with chicken or make it a vegan dish by switching up the chicken and cheddar.
- 1 small or medium butternut squash
- 1 medium zucchini (diced)
- 1 small onion (diced)
- 1 tbsp of cumin
- 4 teaspoons of salt
- 1lb of minced or small diced chicken
- 1 cup of canned diced tomatoes
- 3 tbsp of olive oil
- 1 cup of shredded cheddar cheese (or any other cheese to broil)
Bake the squash
- Preheat the oven to 360 degrees Fahrenheit.
- Cut the squash vertically in half.
- Rub 2 teaspoons of salt and 1 tbsp of olive oil on the squash halves and place them on a baking sheet with parchment paper.
- Cook for around 30 to 40 minutes until the squash is soft. Set it aside and remove some of the flesh once the pieces have cooled down a bit.
Prepare the stuffing
- In a pan, add 2-3 tablespoons of olive oil. Saute the onion and diced tomatoes until the onion is soft.
- Add the minced chicken, the zucchini, and some of the squash flesh that you just removed. Add 2 teaspoons of salt and cumin and stir until all the ingredients are cooked.
- Place the mix into the squash.
- Add the shredded cheese on top, and broil in the oven for a few minutes, until the cheese is melted.
The vegan twist
- If you’re vegan or vegetarian, you can substitute the chicken for tofu. Simply roast the cubes on their own to give the tofu a bit of consistency and add it once the zucchini starts to soften, so it doesn’t break.
- Adding some soy cheese instead of cheddar will give it a delicious touch too.
3. Delicious pumpkin spice latte
Say goodbye to coffee shop lines and become the boss of pumpkin spice lattes once and for all.
- Milk or any dairy-free beverage such as oat or coconut milk
- Pumpkin puree
- Vanilla extract
- Pumpkin spice blend
- Sugar, honey, or maple syrup. Your choice!
Intensify the pumpkin puree:
- To obtain a more intense pumpkin flavor, simply simmer the puree in a saucepan until the size has reduced by one-third. You can add the whole can of pumpkin puree and store it in a glass jar afterward.
Prepare the “pumpkin spice milk”
- Use a small pot to heat in the stove, the milk, pumpkin puree, sugar or maple syrup, pumpkin pie spices, and vanilla extract. Stir it all until everything is mixed.
- In a mug, mix your pumpkin spice milk with your favorite homemade coffee.
- For an extra treat, add some whipped cream with cinnamon on top.
Now that you have some pumpkin cooking inspiration, it’s time to plan your next oceanfront vacation. Our fully-equipped kitchens are the perfect spot to show off your new cooking skills.
Take advantage of our fall deals here.