Pumpkin Yogurt With Stovetop Granola Recipes

PUMPKIN YOGURT WITH STOVETOP GRANOLA

Steps:

• Combine the Greek yogurt, pumpkin puree, vanilla extract and maple syrup with a rubber spatula in a medium bowl. Cover with plastic wrap and refrigerate until ready to use.
• Warm up the dates in a wide saucepan over a medium heat for 2 minutes.
• Add in the coconut flakes and pumpkin seeds, and continue to cook until the coconut flakes are nice and toasty, for 2 to 3 minutes. Finish with a healthy sprinkle of salt and freshly grated nutmeg.
• Place the yogurt in a rocks glass or shallow bowl. Top with the granola. Drizzle with additional maple syrup. Enjoy!

PUMPKIN CRUMBLE YOGURT PARFAIT

Steps:

• Mix together pumpkin puree, 3 tablespoons maple syrup, and pumpkin pie spice in a bowl.
• Spoon 2 tablespoons pumpkin mixture in the bottom of 4 cups or jars. Top each with 1/2 cup yogurt, 2 tablespoons granola, 2 tablespoons pumpkin mixture, 1/4 cup yogurt, and 2 tablespoons granola. Cover cups (or seal jars) and refrigerate until ready to eat. Drizzle with remaining maple syrup before serving.

PUMPKIN & YOGURT SOUP

Steps:

• 1. Clean, peel and deseed the pumpkin.
• 2. Cut the pumpkin into small pieces.
• 3. Put into a heavy pan the pumpkin chunks, onions and cubed carrots.
• 4. Pour in the stock and olive oil and bring to a boil.
• 5. Reduce the heat, cover the pan and simmer for 30 minutes, until the vegetables are tender.
• 6. Pour the vegetables into a blender and puree, then return to pan.
• 7. With the heat on low, season the soup with salt, pepper, cumin and red pepper flakes, combine well and remove from heat.
• 8. Pour the soup into your serving bowls and then swirl the yogurt into the soup and garnish with sunflower or roasted pumpkin seeds, and a little more red pepper flakes and ground cumin.
• 9. If necessary you may also add a little more salt and pepper, then finish it off with a drizzle or two of extra virgin olive oil.
• 10. Serve with crisp bread and enjoy.