Top 3 Healthy Pumpkin Recipes!

I hope everyone had a fun Halloween! This year I was happy to stay in and give out candy. It was so fun seeing all the trick or treaters in their cute costumes. They loved being greeted by my two little fur balls who were dressed up as a spider and a devil. I was a Richard Simmons “Sweatin’ to the Oldies” participant!

As you guys can tell from my instagram ( photos lately, my favorite thing about Fall is Pumpkin! It’s delicious, low fat and good for your skin, eyes, and mood! These recipes are tried and true, and are my favorite Fall staples because they are delicious, super healthy, and can easily be made ahead!

1. Pumpkin Carrot Soup

My favorite Fall soup is this vitamin-packed Pumpkin Carrot Soup! I like to make a double batch for quick lunch and dinner options during the week!


1 cup pumpkin puree

4 cups chicken (or veg) broth

2 cups chopped carrots

1/4 cup chives

3/4 chopped yellow onion

2 cloves minced garlic

1 tbsp paprika

Cook onion in coconut or olive oil until translucent, add garlic & paprika. Cook for a few minutes then add pumpkin purée, chicken (or veg) broth, chopped carrots, cup chives. Cook until carrots are soft, then purée in blender. Wait until the soup cools down a bit before blending (trust me!). Add salt and pepper to taste. I added pumpkin seeds on top!

2. Pumpkin Pie Dip

This is officially my new favorite snack! It’s a perfect dip for apples, and also can be mixed in with your greek yogurt for breakfast!


1/2 cup almond butter

1 can pumpkin

1/4 cup maple syrup

1 tsp vanilla

1/2 tsp pumpkin pie spice

Throw everything into a blender or food processer, and blend until smooth!

3. Pumpkin Hummus

I think this might be my favorite hummus to make. Roasting the garlic makes it a little less intense so that it doesn’t overpower the pumpkin. I also sometimes like to make it more sweet than savory. You can do that by cutting out the lemon juice, cumin, tahini, and paprika and adding 2 tbsp of maple syrup instead. A great option if you’re out of some of the ingredients. So yummy!

4 cloves roasted garlic*

2 tbsp olive oil

1 can chickpeas

2/3 cup of pumpkin puree

1/2 tsp finely minced fresh rosemary

1/2 tsp cumin

1 tsp lemon juice

1 tbsp tahini



Put everything into a blender or food processer and blend until smooth. Add water to desired consistency, and add salt to taste. Top with olive oil and paprika before serving.

*Roasting garlic is super easy. You can wrap it in foil and bake it at 400°F for 35-40 minutes. Or you can simmer the cloves in olive oil for 15-20 minutes until it turns golden brown.

I hope you enjoy these delicious fall treats! Try them, and let me know what you think on facebook, instagram, or twitter: