Slimming World Recipes Pumpkin
Autumn is here, which means that it’s officially pumpkin spice season. If you love a seasonal sprinkling of classic cosy flavours, it’s really easy to make your own pumpkin spice mix at home.
Many of us will already have a stash of part-used spices in the back of the cupboard (or on a spice rack, if you’re either really retro or really organised!). If you often buy a jar of a certain spice just to use a teaspoon or two in a baking recipe or spicy dish, making your own spice mixes is a great way to use these up before they go out of date.
This basic pumpkin spice mix is super-easy to make and takes no time at all. The most time-consuming part will be checking the labels on your spice jars to make sure you’re not accidentally throwing in chilli powder or paprika!
Healthy Pumpkin Spice Shepherd's Pie
Feel free to alter the quantities to suit your own taste and use up what you have. You could also throw in a teaspoon of ground anise, cardamom or turmeric. Play around to create your perfect pumpkin spice mix – one of the benefits of creating a home-made blend is that you can make it exactly as you like it.
Baked oats, served warm from the oven, have a soft, cakey texture that’s so comforting for this time of year – and you could mix a dash of pumpkin spice in with the yogurt when making your baked oats. Apple slices top off a warming breakfast that’s full of autumnal flavours.
1. Preheat your oven to 200°C/fan 180°C/gas 6.Place all the ingredients, apart from the apple slices, in a bowl and mix together well. Transfer the mixture to a small ovenproof dish.
Becca Jane St Clair » [recipe] Pumpkin Pie Tarts [slimming World Friendly]
All you really need to make overnight oats is porridge oats and fat-free natural yogurt, but the right topping can take this brilliantly basic breakfast to next-level delicious. Check out our carrot cake, banana berry and hot apple pie topping ideas – they all taste great served with a sprinkling of pumpkin spice.
Fluffy, American-style pancakes and pumpkin spice make the perfect pairing on a weekend morning. Serve with a big blob of fat-free natural fromage frais, fresh or frozen berries and a decent dusting of your spicy mix.I love this time of year for vegetables, as it's winter squash season and there are so many different varieties available to buy, it makes meals so much more interesting.
As well as all the different varieties of squash, there is also the delicious little sugar (or pie pumpkins) in the lead-up to Fall which means Thanksgiving Pumpkin Pie and all the pumpkin delights of Halloween.
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As soon as they are in season, you can pretty much expect one in my shopping cart weekly, I like to make my own puree to freeze to use in the above recipes, but another of my favourite things to make is this Roasted Pumpkin Soup.
So with that in mind, I grabbed two today, as sugar pumpkins are pretty small and once cut in half and the seeds scooped out, there isn't a whole lot of flesh.
I prefer to roast the pumpkin for this Pumpkin Soup because it just takes on a lovely caramelization and is so much more flavoursome. It means it takes a little bit longer to make, but it's worth it, the rest is pretty easy and the ingredients are super simple.
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If you have only ever tried a carving pumpkin and hated it, you have been seriously doing it all wrong. Carving pumpkins are really not the best for eating, They taste pretty awful actually compared to these little small sugar (or Pie) pumpkins, so don't write pumpkin off altogether until you give one of these a try.
To roasted the pumpkin, I just sliced them in half with a sharp knife and then scoop out all the seeds, if you really want to you can save the seeds to roast, they are rather delicious but are not syn free, so bear that in mind, if you do roast some.
Once sliced in half and seeds removed, I then slice it, you can roast the halves as they are, but you will get more caramelization if you slice and it cooks slightly quicker too.
Vegan Pumpkin Recipes
While the pumpkin is roasting you can get on with the base to the soup. I like to add leeks into my base, as I find leeks add a lovely flavour to soups, along with the usual onion, celery and garlic.
Hey if you hate chopping veg, check out my Handy Little Soup Freezer Bags, they are perfect for when you have a bit of spare time on your hands, you can chop up a load of the basic mix in advance and freeze in little portions, so convenient for just throwing in the pan for soups, chilli's, bolognese etc.
Once the pumpkin is cooked, just allow it to cool a little and you can peel off the skin and add it into the pan.
Slimming World Syn Free Spiced Pumpkin Soup Recipe
To blend the soup nice and smooth, I use my Nutri Ninja Blender with Auto IQ. This blender is amazing. The auto IQ technology feature, mean it blends to a set pattern depending on what it is you are making. There is also an optional add-on for a food processor bowl, which is perfect for chopping and grating vegetables. Sauces and soups are literally so smooth, once complete in this amazing kitchen gadget.
Don’t worry though, you don’t need a fancy high-tech blender like mine above, a good old immersion stick blender like the Koölle Electric Powerful 3-in-1 800 Watt Hand Stick Blender or a similar make will do the job too.
Enjoy this Pumpkin Soup just as it is, or drizzle with some fat-free plain yoghurt (or light coconut milk if you are dairy free), if you have a few syns spare, some pumpkin seeds add in some great texture too. 1 level tablespoon of hulled salted pumpkin seeds is 3 syns.
Pumpkin Soup (recipe With Freshly Roasted Pumpkin)
This pumpkin soup is also perfect for freezing, so why not tub some up and freeze it for another day - yum!!!
Cutpumpkins in half, remove seeds, then slice pumpkin, season with paprika, salt and pepper, place on a baking tray lined with parchment paper and spray with spray oil
While the pumpkin is roasting, spray a deep saucepan with some spray oil, add the onion, garlic, ginger, celery and leeks and fry to soften
Sweet Potato & Pumpkin Soup
Optional: Top with a drizzle of fat-free yoghurt (or for a few syns light coconut milk if dairy free/vegan) and sprinkle with some hulled pumpkin seeds. 1 level tbs is 3 syns.
Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also, double-check syn values of synned ingredients as different brands can vary.
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Cream Of Pumpkin Soup With Cinnamon Croutons
Disclosure: This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.” Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.As soon as the summer warmth leaves the air outside and the hint of autumn crispness returns, I look forward to pumpkins being available everywhere so that I can make a batch of this soup. My boyfriend and I have recently started to eat sweet potato over the regular potato, and have been enjoying experimenting with all the different flavour combinations.
This soup is so homely and is such an Aumtum warmer. It is really easy to make and as simple as adding all the ingredients to a pan
I used beef stock in my to get some additional flavour, but you could use whichever favour of stick you may prefer.
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If you have any leftover pumpkin, consider leaving out in the back garden instead of throwing it away, lots of wildlife creatures love pumpkin.
Thinking of trying out these recipes? If you do, I would love to see a picture of your creation!@SugarPinkFoodon Twitter, @sugarpinkfood_swon instagram orSugar Pink Food: Slimming World Recipeson Facebook!
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