IMG_3931

PUMPKIN IN TOMATO SOUP, PANCAKES, WAFFLES & MORE!

GLUTEN FREE PUMPKIN PANCAKES
Pumpkins are a winter squash that are packed with nutrition. They contain powerful antioxidants, are anti-inflammatory, yet are very low in calories. They also contain alpha-carotene, beta-carotene, lutein, zeaxanthin & beta-cryptoxanthin as well as many other beneficial nutrients.

Many times we are prone to grow pumpkins only for decorations, pumpkin pies and a few loaves. But pumpkin can be a great very healthy addition to many other recipes.

Pumpkin puree as well as any other winter squash can be added to soups, gravies, sauces, puddings, stews, baking, & as well to foods like the following pancakes, waffles & even soup!

The following recipe is a another favorite of ours. We enjoyed these pancakes at noon today with 3 cups of blueberries cooked and thickened with a mixture of 3 tablespoons of cornstarch, a few tablespoons of lemon juice, a few drops of stevia and a cup of water.

Mix the following dry ingredients in one bowl:
3/4 cup tapioca flour
1/2 cup almond flour
1 cup oatmeal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
pinch of sea or Himalayan salt
1 teaspoon cinnamon
1/3 teaspoon all spice

Blend together the following wet ingredients:
1/2 cup pumpkin puree
3/4 cup plain yogurt (I use my own non-dairy recipe found in the “Eat More Whole Grains” update)
1/4 cup avocado oil
a few drops of stevia (optional)
2 eggs
Add the dry to the wet and mix. Put a spoon of coconut or avocado oil on a fry pan. Heat the pan & spoon 3 or 4 smaller pancakes on to the oil. Fry until browned, flip and brown the other side.

WAFFLES
Or put the batter on to a heated waffle iron and bake 3 minutes or for the time recommended by your machine.

EVEN ADD PUMPKIN TO . . . TOMATO SOUP! – 4 quarts

With all of these added ingredients, you are serving an abundance of beneficial nutrients in each bowl! No one will realize all of these ingredients that you have added. I have bone broth frozen and jars of canned tomato juice that I preserved this fall so making this soup is easy.
2 quarts tomato soup
1 quart bone broth
3 cups pumpkin puree
3 chopped carrots
2 medium size onions, chopped
6 cloves garlic. minced
1 cup chopped celery
salt & pepper to taste
Bring everything to a boil except the salt & pepper. Simmer vegetables & broth until well done. After it has cooled down puree until smooth in a blender. Add salt & pepper. Heat, serve & enjoy! Freeze or refrigerate the extra. Winnie!