21 Creative and Delicious Ways to Enjoy Your Pumpkin After Halloween

SOURCE: https://www.thepennyhoarder.com/save-money/21-fun-ways-enjoy-pumpkin-halloween/?aff_id=86&aff_sub3=20201006&aff_unique2=ITR-a4a3f557-1324-4c2f-854c-124ed1337249&utm_medium=email&utm_source=daily&utm_campaign=daily20201007&utm_content=savemoney&sms

Every year millions buy pumpkins some carve them, some display them whole, and others just put them all around the house to look at them. So what do you do after Halloween with a 10lb pumpkin? No need to guess because http://www.pennyhoarder.com did the research for you:

1. Make Pumpkin Puree

While it doesn’t sound appetizing on its own, pumpkin puree is one of my favorite things to make with leftover pumpkins.

It’s incredibly versatile: You’ll be able to turn your puree into pumpkin muffins, breads and soups down the road — even a delicious Thanksgiving pumpkin pie. Pumpkin puree is the base for most of the delicious dishes on this list.

Creating the puree is simple: Just boil, bake or steam your pumpkin, according to Good Housekeeping. If you used a real candle in your jack o’ lantern, make sure to cut off and discard any burned sections or leftover wax.

The puree freezes well for future use; I like to use zip-closure freezer bags, filled and partially flattened for easy stacking.

2. Make Your Own Pumpkin Spice Latte

Tempted by the versions on offer at seemingly every coffee shop? Instead of dropping $5 on a pumpkin spice latte that doesn’t actually contain any pumpkin, make your own.

Inspired by a fall weekend in a town without a coffee shop, Betsy Officer created her own PSL. “Not only is this recipe delicious and super easy, but it also is 100% natural and can be made with organic ingredients,” she explained. “Plus, I can now drink pumpkin spice lattes as early/or late into the season as I like!”

She shared two variations of the recipe: a latte made with espresso, and a café au lait made with standard drip-brewed coffee.


  • 3/4 cup milk, ideally 2%, for the latte (if you’re making cafe au lait, 1/2 cup milk will give you a 2:1 coffee/milk ratio)
  • 1 espresso shot for the latte (or 1 cup drip coffee)
  • 1/4 teaspoon pumpkin pie spice mixture (or mix your own cinnamon, ginger and nutmeg blend)
  • 1 teaspoon maple syrup
  • 1 teaspoon pumpkin puree
  • 1 teaspoon vanilla extract
  • Optional: cinnamon sticks and/or maple pumpkin butter as garnish

Measure and pour milk into a saucepan on your stove. Add in pumpkin pie spice, maple syrup, pumpkin puree and vanilla extract. Stir well. Heat the mixture on medium/hot heat, stirring occasionally.

Meanwhile, brew coffee or espresso. For cafe au lait, Officer recommends using a pumpkin spice blend such as Dunkin Donuts or Trader Joe’s Pumpkin Spice coffee.

Remove milk from the stovetop once it’s hot (Officer waits until it’s just about to boil) and use a milk frother to froth it. The mixture should double in size and create a nice foam. If you don’t have a frother, you can find one online for less than $20 (she uses this one) or use your blender.

Once milk is frothed, combine in a mug with espresso or coffee. Garnish with pumpkin pie spice. If you’d like, add a cinnamon stick or drizzle with a bit of maple pumpkin butter.

3. Enjoy a Pumpkin Cocktail or Pumpkin Beer

For those looking for something a little stronger than a latte, these seasonal drinks are just the ticket. You’ll need a few additional ingredients — and brewing equipment if you’re making beer — but these pumpkin drinks will spice up any post-Halloween party.

Enjoy planning ahead? Bottle your pumpkin beer or preserve your pumpkin now, then break out the drinks with your Thanksgiving dinner.

4. Have Pumpkin Lasagna

Need a dinner idea for Nov. 1? Try this yummy vegetarian pumpkin lasagna.

Taste of Home calls it a “comforting fall dish” — who doesn’t love those?

5. Make Pumpkin Butter

This seasonal treat is delicious on toast, in smoothies or on oatmeal. You can make it all year if you freeze extra pumpkin puree.

Check out this simple recipe on Oh She Glows (bonus if this is important to you: It’s vegan).

6. Snack on Roasted Seeds

They’re a classic snack for a reason. A handful of roasted pumpkin seeds is a delicious way to get iron, magnesium, zinc and a healthy dose of fiber.

Roasting them is simple — just dry out the seeds and bake them on a baking sheet with olive oil and salt — but play with toppings to find one that works for you: salt and pepper, chili powder or cinnamon are all good options.

7. Make Vegetable Stock with the Guts

While the flesh and seeds are often popular foods, the stringy insides of pumpkins usually go straight to the trash (or compost). No more!

Try adding them to other veggie bits (carrot tops, onion ends) to make a flavorful stock.

8. Bake Pumpkin Gut Bread

If you’re looking for something a little heartier than soup, try this recipe from Diana Johnson of Eating Richly. She calculates that making two loaves costs about $2.

9. Cook Pumpkin Risotto

Another way to put those guts to use: Try this delicious pumpkin risotto, which Gothamist Editor Nell Casey adapted from The New York Times.

10. Make Pumpkin Pickles

If you’re pickle-obsessed like me, you’ll want to try these babies. For a sweeter pickle to go with desserts or cheese platters, try this pickled sugar pumpkin recipe from Serious Eats.

Looking for something with a little more kick? Try these South Indian pumpkin pickles from Promenade Plantings.

11. Dry Pumpkin Skin into Chips

Don’t worry, I didn’t forget the skin of the pumpkin.

Use a dehydrator or your oven to dry the skin into crispy chips for snacks or garnishes, recommends Gina Harney of Fitnessista.

12. Use Pumpkins as Serving Bowls

File this idea under “brilliant:” Save on decorations (and dishwashing) by using pumpkins as serving bowls for soup or cider.

Here’s an easy way to make a pumpkin bowl, from Sanam Lamborn of My Persian Kitchen.

13. Turn a Pumpkin into a Planter

Keep the fall festivities going by using your pumpkin as a planter for a small potted plant.

The planter will last for several weeks, and then you can plant it directly in your garden to decompose.

14. Create a Pumpkin Bird Feeder

Feeling artsy? Feed your neighborhood birds by making this simple bird feeder from Instructables.

15. Save Them for Your Thanksgiving Table

No need to spend extra money on table decorations — plan to keep a pumpkin or two, and you’ll be all set. Use Pinterest for ideas and inspiration.

Your pumpkins will make it to Thanksgiving, as long as you choose wisely. An uncarved, healthy pumpkin “can last 8 to 12 weeks,” Cornell University horticulturalist Steve Reiners told NPR.

16. Make Pumpkin Snowmen

Why not try this cute, crafty way to reuse some of your Halloween decorations?

You’ll get an early start on your winter decorating — or if you’re feeling entrepreneurial, you could even try selling your creations.

17. Relax With a Pumpkin Face Mask

Out late at a Halloween party? Recharge your skin with pumpkin’s good-for-you vitamins A, C and E.

You’ll only need to add honey and milk, according to this simple recipe from Beautylish. Add this to the list of fun ways to save money with DIY beauty products!

18. Build a Pumpkin Catapult

If you’d rather throw your pumpkin than eat it or decorate with it, try building a pumpkin catapult or trebuchet.

19. Try Pumpkin Painting

This is a great chance for kids to have fun creating art with pumpkins, especially if they’re a little young for carving tools.

The best part? All you need is some butcher or craft paper, a few paper plates and washable paint. Or get a little more creative — The Artful Parent explains the details.

20. Save the Seeds

Not a fan of eating the seeds? Instead, hold onto them to plant in your garden next spring.

Growing your own pumpkins will save you money — and let you enjoy even more homemade treats next year.

21. Compost Your Pumpkin

At the very least, your leftover pumpkin can help you grow an incredible garden next year. Cut it into smaller pieces and toss it in the compost pile, then mix it into your soil next spring.

Disney Ghostly Halloween Recipes

SOURCE: https://d23.com/oogie-boogie-gummy-worm-cupcakes/

Every year I look forward to going to Disneyland for Halloween I love the decor they really go all out. And all the baked goodies and ghostly popcorn tins make me feel like a kid again. Since I won’t be spending Halloween Time at Disneyland this year, I will be making some of the magic at home instead. Thanks to Disneyland for posting a lot of their favorite Halloween Treats:

Oogie Boogie Gummy Worm Cupcakes

Chocolate cupcakes
White canned frosting
Gummy worm candy
Gel food coloring

  1. Make 24 chocolate cupcakes.
  2. Mix yellow food coloring into the frosting. Stir in small amounts of green food coloring until reaching a bright green.
  3. To make Oogie Boogie’s pointy head, trim a cupcake into a cone shape. Spread a small amount of frosting onto the base of the cone-shaped cupcake and adhere to the top of another cupcake.
  4. Carefully cover the cone shape with green frosting. Make a hole into the cupcake where the worm will come out of his mouth. Poke the gummy worm into the hole, and then begin to draw his mouth with the black decorating gel around the worm. Add spooky eyes to finish.

TIP: Crumble the cupcake pieces to look like dirt to decorate the plate!

SOURCE: https://d23.com/pumpkin-pecan-pie/

1 homemade or store bought Pie Crust
2 tablespoons butter (softened)
½ cup granulated sugar
3 eggs (lightly beaten)
1 tablespoon white vinegar
½ teaspoon salt
1 teaspoon vanilla extract
1 cup dark corn syrup
1½ cups pecans (chopped)
¼ cup pumpkin puree
whipped cream (for garnish)
cinnamon sugar (for garnish)


  1. Preheat oven to 350°F. Roll out pie dough to ⅛ inch thickness and line a 9-inch pie plate, allowing excess to drape over edge. Fold over edges and crimp, then trim any remaining excess. Line the pan with parchment and pour in baking beans or weights. Bake for 10 to 12 minutes or until crust is light golden.
  2. Meanwhile, cream butter and sugar, then add beaten eggs, vinegar, salt, vanilla, and corn syrup. Stir in pecans and pumpkin puree.
  3. Pour filling into prepared pie crust. Place pie on baking sheet. Bake on center rack of oven for 40 to 50 minutes or until set. Cool completely on wire rack. Serve with a garnish of whipped cream and cinnamon sugar. *Note: If crust is browning before center is cooked, tent edges of pie with foil and continue baking.
SOURCE: https://d23.com/recipe-pumpkin-beignets/


Pumpkin Beignets
1/2 tsp. dry yeast
1/4 cup warm water
4 cups all-purpose flour
1 cup canned pumpkin puree
1/4 cup sugar
1/4 cup heavy cream
1/4 cup hot water
1 egg
2 tbsp. vegetable shortening
1/2 tsp. salt
vegetable oil, for frying

Maple Glaze
3 tbsp. butter
1/4 cup maple syrup
1 cup powdered sugar


Pumpkin Beignets
Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes. Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes. Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours. Heat three inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs or a slotted spoon and place on paper towels to drain.

Maple Glaze
Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth. Drizzle warm beignets with maple glaze and serve immediately.

And of course who can forget their candy apples and rice crispy treats!


  • Your favorite kind of apple–any kind will do (the rounder the better)
  • 1 bag caramel bits
  • 2 cups white chocolate chips
  • 1 cup milk chocolate chips plus a handful more for eyes
  • colorful gels to decorate

Special Materials

  • Lollipop stick (we recommend using one at least eight inches long)
  • Plastic squeeze bottle (optional)


  1. Rinse and thoroughly dry apple, then insert an eight-inch lollipop stick into the stem end of it.
  2. Prepare caramel bits according to package until melted.
  3. Dip apple into melted caramel until evenly coated. Spoon caramel over apple if necessary, making sure to allow excess caramel to drip off.
  4. Scrape caramel off bottom of apple, then set apple on a wax-paper-covered plate and refrigerate for at least one hour. Once caramel has set, take apple out of refrigerator.
  5. Melt white chocolate chips in a double boiler. Once chocolate is melted, dip caramel-covered-apple into white chocolate until evenly coated. Spoon white chocolate over apple if necessary, making sure to allow excess chocolate to drip off.
  6. Scrape white chocolate off bottom of apple, then set apple on a wax-paper-covered plate and refrigerate for at least one hour. Once white chocolate has set, take apple out of refrigerator.
  7. Use remaining melted milk chocolate as “glue” to stick on two large chocolate chips on the apple for eyes, draw the rest of features—eyebrows, smile, and dots. We suggest placing melted chocolate in a plastic squeeze bottle or a re-sealable sandwich bag for drawing features.
  8. Same steps can be used for rice crispy treats just cut into circle to join two smaller circles as the ears to the bigger circle for the head. You can use a toothpick to hold in place while chocolate sets.

Halloween DIY Decor

SOURCE: https://www.hgtv.com/design/make-and-celebrate/handmade/spooky-front-porch-decorating-ideas-for-halloween-pictures

Well with the weather still being so hot it doesn’t feel like October, we won’t be trick or treating this year another bummer. Does that mean we should just skip decorating of course not! Maybe you don’t go all out but just what makes you still feel the Halloween vibe:

SOURCE: https://www.hgtv.com/design/make-and-celebrate/handmade/spooky-front-porch-decorating-ideas-for-halloween-pictures

Spooky Door Decor could be as easy as a wreath just depends how creative you want to be. A wicker handbag full of creepy flowers and a few eyeballs looks like a step in the right direction! All the items can be found at Michael’s, joann’s, dollartree, biglots, or target.

Maybe something more simple but still gives Halloween feeling, what about taking a plastic skeleton and instead of just hanging on your door make a wreath. You can take skeleton apart and make a wire ring to hot glue all the bones all around it.

SOURCE: https://www.hgtv.com/design/make-and-celebrate/handmade/spooky-front-porch-decorating-ideas-for-halloween-pictures

Maybe you don’t want to carve a pumpkin but you still want to buy one for easy decor? Well maybe using as a vase and adding some natural flowers that will wilt overtime and go from fall to creepy fast!

SOURCE: https://asubtlerevelry.com/why-dont-we-carve-a-pineapple/

Now if you fear with our warm weather these options won’t last until Halloween go another route. Use succulent in a ceramic pumpkin instead many markets like Trader Joes or Sprouts may actually have them for sale already done. If not ceramic pumpkin vase you can find at any craft supply store.

SOURCE: https://www.hgtv.com/design/make-and-celebrate/handmade/spooky-front-porch-decorating-ideas-for-halloween-pictures

Mason jars are not just good for storing things you can also use them for decor. Wrap different size jars in gauze or cheesecloth seal with a glue gun, add some plastic spiders or skeleton hands. Make sure nothing is near the opening of jar and use a candle to get a nice glow.


SOURCE: https://www.thecandidappetite.com/pumpkin-pizza/

It’s October and it’s pizza Friday win win!!! So what a surprise to mixing these two pizza and pumpkin. See pumpkin puree is good in all kinds of recipes:


  • 1 tablespoon olive oil
  • ½ cup chopped yellow onion
  • 2 garlic cloves, minced
  • 1 cup yellow cherry tomatoes, sliced
  • ¾ cup pumpkin purée
  • 1 cup water (or vegetable stock)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon olive oil
  • ½ cup sliced Spanish chorizo, or Polish kielbasa
  • 1 cup sliced crimini mushrooms
  • 1 (16-ounce) pizza dough, store-bought or homemade
  • 2 tablespoons cornmeal
  • 1 cup shredded mozzarella
  • ½ cup shredded fontina cheese
  • ¼ cup grated parmesan cheese
  • ¼ cup fresh sage leaves
  • ¾ cup loosely packed fresh arugula
  • 2 tablespoons pumpkin seeds


  1. For the sauce, place a medium saucepan over median-high heat with 1 tablespoons olive oil. Once hot, add the onions and garlic and cook until softened, about 5 minutes. Stir in the cherry tomatoes, cooking until the tomatoes have blistered, another 5 minutes. Add the pumpkin purée and water, and stir until fully combined. Season with salt, pepper, red pepper flakes, and bring to a simmer. Lower the flame and cook until slightly reduced, about 10 minutes. Remove from heat and let cool slightly.
  2. To prepare the pizza toppings, set a skillet over medium-high heat with 1 tablespoon olive oil. Once hot, add the chorizo and cook until brown and crispy, about 5 minutes. Stir in the sliced mushrooms, cooking until also browned, another 5 minutes. Remove from heat.
  3. Preheat oven to 475 degrees F. Sprinkle a pizza stone, pizza pan, or baking sheet with cornmeal, set aside.
  4. Roll the dough out on a lightly floured work surface into about a ½-inch thick round circle. Transfer the dough to the prepared pizza stone (or baking pan or baking sheet), and fold the very edge over the top of the pizza to create a thick crust. Spread the center evenly with the pumpkin pizza sauce. Sprinkle with mozzarella, fontina and parmesan cheese. Top with the sautéed chorizo, mushrooms and sage leaves. Bake until puffed up, the cheese has melted, and the pizza is golden brown, about 15 to 20 minutes.
  5. Remove from the oven and let cool slightly. Top with arugula and pumpkin seeds right before cutting and serving. Enjoy!

Pumpkin Pie Truffles

SOURCE: https://www.biglots.com/images/marketing/social/092316-EasyAsPumpkinPieTruffles-DIY.pdf


• 2 Bags Ghirdardelli Classic
White Chocolate Chips (11oz.)
• 1 Package Golden Oreos
• 1/2 Cup Pumpkin Puree
• 6oz. Cream Cheese (Softened)
• 1/2 Tsp Cinnamon


  1. Using a food processor, grind the package of Golden Oreos until finely ground.
  2. Mix all ingredients, except the white chocolate chips, together in a bowl until
    smooth. Chill the mixture for 25 minutes.
  3. Begin rolling the chilled mixture into small balls the size of a ping-pong ball,
    and set aside on a baking sheet. Freeze the balls for 25 minutes.
  4. Following the melting instructions on the back of the package, melt the white
    chocolate chips in a small sauce pan over the stovetop. Remove the balls from
    the freezer and dip each ball into the mixture using a fork, lightly tap the fork to
    remove any excess chocolate.
  5. As soon as the chocolate coating dries, they are ready to serve!

Pumpkin Spiced Fudge

SOURCE: https://www.biglots.com/images/marketing/2016/092316-PumpkinSpicedFudge-DIY.pdf


• 2 Bags Ghirdardelli Classic White
Chocolate Chips (11oz.)
• 1 Can Sweetened Condensed Milk
• 1/2 Cup Pumpkin Puree
• 1 Tsp Pumpkin Pie Spice
• Splash of Vanilla Extract
• Cooking Spray


  1. Line a 9×9” baking pan with aluminum foil, then spray the lining with cooking spray.
  2. Cook the pumpkin puree over medium heat for 8-10 minutes, stirring continuously.
  3. Add the condensed milk to the pumpkin puree, stirring until the mixture combines.
    Then add the white chocolate chips.
  4. Continue to cook, over low heat, and stir frequently until the chocolate chips
    have melted into the mixture.
  5. Add the pumpkin pie spice and vanilla and continue to cook for 5 more minutes,
    stirring every 30 seconds.
  6. Remove from heat and pour the mixture into the lined, 9×9 pan. Place in the refrigerator
    for 4 hours to cool, then cut into small pieces for serving.
  7. Tip! Fudge can be stored by refrigerating in an airtight container for up to 7 days


SOURCE: https://www.biglots.com/images/marketing/social/082517-diy-spicedpumpkinbutter.pdf

I love going to BIGLOTS this time of the year there is loads of great Halloween and pumpkin decor! Now I like to check out their DIY section online too, I found a few good recipes to try out:

• 3 – 29 oz. Cans pumpkin puree
• ¾ Cup apple juice
• ½ tsp. Ground ginger (optional)
• ½ tsp. Ground cloves
• 1 Cup brown sugar
• 1 Tbsp. ground cinnamon
• ½ tsp. Ground nutmeg
• ½ tsp. Vanilla extract


  1. Combine all ingredients in the slow cooker, and stir well.
  2. Cook covered on low for 7 hours.
  3. Cook uncovered for 30 minutes, stirring occasionally.
  4. Adjust spices to taste.
  5. Transfer pumpkin butter to a blender or food processor, and process until smooth. Store in the fridge.

Pumpkin Pie Spice

SOURCE: https://www.loveandlemons.com/pumpkin-pie-spice/?utm_source=Love+and+Lemons+Daily&utm_campaign=872b5fe881-LnlMailchimp&utm_medium=email&utm_term=0_75a46d569c-872b5fe881-43899870

Well this spice is now running off the shelf and it just got here for the fall! You are in luck if you need some for those autumn recipes and can’t find any at the store. There are plenty recipes online but I chose http://www.loveandlemons.com their recipe seem to be the right amount for you if you only need for a few recipes:


  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 teaspoon nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon allspice


  • In a small bowl, combine the cinnamon, ginger, nutmeg, cloves, and allspice.
  • Store in a air tight container to use for the rest of the season!

Warm Soup For The Cold Fall Nights!

SOURCE: https://www.loveandlemons.com/carrot-ginger-soup/

Someday when the hot summer goes away and let’s the fall evening start coming in here is something yummy to look forward too! Our friends over at loveandlemons.com have some awesome soups to warm you up:

Carrot Ginger Soup


  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped yellow onions
  • 3 garlic cloves, smashed
  • 2 heaping cups chopped carrots
  • 1½ teaspoons grated fresh ginger
  • 1 tablespoon apple cider vinegar
  • 3 to 4 cups vegetable broth
  • Sea salt and fresh black pepper
  • 1 teaspoon maple syrup, or to taste (optional)
  • coconut milk for garnish, optional
  • dollops of pesto, optional


  • Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and chopped carrots to the pot and cook about 8 minutes more, stirring occasionally.
  • Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.
  • Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.
  • Serve with a drizzle of coconut milk and/or a dollop of pesto, if desired.
SOURCE: https://www.loveandlemons.com/potato-soup-recipe/

Creamy Potato Soup


  • 3 tablespoons extra-virgin olive oil, divided
  • 1 large white onion, chopped
  • ½ teaspoon sea salt
  • 4 garlic cloves, chopped
  • 1 tablespoon white wine vinegar
  • 4 cups vegetable broth
  • 1½ pounds Yukon gold potatoes, about 5, chopped
  • 1½ cups cooked white beans, drained and rinsed
  • ½ teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon smoked paprika
  • Freshly ground black pepper


  • Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper. Sauté 6 to 8 minutes, until softened.
  • Add the garlic, stir, and cook 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer 30 minutes.
  • Let cool slightly, then transfer half of the soup to a blender with the remaining 1 tablespoon olive oil, the mustard, lemon juice, and paprika. Blend until smooth and return the pureed soup back to the pot.
  • Use a potato masher to gently smash the potato chunks and beans. Season to taste with more salt and pepper and serve with desired toppings.
SOURCE: https://www.loveandlemons.com/yellow-split-pea-soup/

Yellow Split Pea Soup


  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, chopped
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 cup yellow split peas
  • 1 medium Yukon gold potato, peeled and chopped
  • Kernels from 4 ears corn (about 2 1⁄2 cups)
  • 3⁄4 teaspoon smoked paprika
  • 1 teaspoon sea salt, more to taste
  • 3⁄4 cup Cashew Cream (recipe below)
  • 1½ tablespoons apple cider vinegar

Cashew Cream (makes extra)

  • 3⁄4 cup raw cashews (soaked 2 hours, if not using a Vitamix)
  • 2⁄3 cup water
  • 1⁄4 teaspoon salt

Toppings options:

  • chives
  • extra fresh corn kernels
  • chopped parsley
  • red pepper flakes
  • coconut bacon
  • olive oil, for drizzling


  1. Make the cashew cream. Combine the cashews, water, and salt in a blender and process until very smooth. Set ¾ cup aside.
  2. Heat the oil in a large pot over medium heat. Add the onion and celery and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 1 minute.
  3. Stir in the broth, split peas, potato, corn, paprika, and salt and bring to a boil over high heat. Lower the heat, cover, and simmer, stirring occasionally, for about 45 minutes, until the split peas are completely tender.
  4. Use an immersion blender to partially puree the soup, or puree about half of it in a regular blender and return it to the pot. Stir in the Cashew Cream and apple cider vinegar. Taste and adjust the seasonings if desired. (I added up to 1 teaspoon more sea salt here). Serve piping hot, with any desired toppings.


SOURCE: https://www.tajin.com/us/recipe/pineapple-mango-and-apple-turnovers/

So our friends over at Tajin added another dessert recipe with a twist. Pineapple, mango, apple turnover with tajin? If you love your tajin I think this is worth trying out:


  • 2 cups fresh pineapple, chopped small
  • 1 cup mango, fresh or frozen, chopped small
  • 1 cup apple, peeled, seeded and chopped small
  • 3/4 cup brown sugar
  • 1/2 cup orange juice
  • 1 each cinnamon stick
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Tajín Clásico
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 4 each pie crusts, use prepared refrigerated crusts (9-inch) or make your own

Topping Ingredients

  • 1/4 cup powdered sugar
    1 tablespoon Tajín Clásico
  • Combine all ingredients EXCEPT Tajín, cornstarch and water.
  • Cook over low heat stirring frequently until reduced to 1 1/2 cups / .33 liter.
  • Make a slurry of the cornstarch and water and stir into filling. Bring to a boil and cook until thickened (1 – 2 minutes).
  • Remove filling from heat, remove cinnamon stick and cool to room temperature.
  • Stir in Tajín.
  • Roll out prepared pie crusts and cut eight 3-inch circles from each. If you wish you can roll out the scraps and cut more circles until you don’t have enough dough to make any more.
  • Place 1 teaspoon / 5 ml of filling on each circle. Fold in half and seal the edges by pressing down with a fork all the way along the edges.
  • To help keep the filling inside the dough follow this technique. Imagine a line drawn across the center of each circle and place your filling with 2/3s of it above the line.
  • Then fold from the top down. This will help keep the filling inside the dough. Start pressing the two edges from the center out to the fold in one direction and then the other.

Preheat oven to 350F / 175 C.

  • Bake until crust is golden (about 20 – 25 minutes).
  • Combine powdered sugar and Tajín.
  • Dust turnovers with powdered sugar and Tajín mixture immediately upon removing from the oven.

Store in a single layer in an airtight container at room temperature.