1) Pumpkin and halloumi frittata:



2) Pumpkin cashew and (optional) chicken curry with coconut “rice”:

For the curry
1lb chicken, cut into cubes
2 garlic cloves, minced
1 red onion, sliced
? cup canned coconut milk
½ cup pureed pumpkin
½ cup cashews
2-3 tablespoon curry powder
1 tablespoon coconut oil
1 teaspoon ground cumin
½ teaspoon cayenne pepper
¼ teaspoon red pepper flakes
pinch of cinnamon
salt and pepper, to taste
coriander, to garnish
For the coconut rice (NB: you could just serve with brown basmati if preferred)
1 head cauliflower, stem removed, roughly chopped
? cup canned coconut milk
¼ cup shredded coconut (unsweetened)
1 tablespoon coconut oil
1 teaspoon raw honey
pinch of salt
First add your chopped cauliflower to your food processor with the shredding attachment to “rice” the cauliflower.
Pull a large pot, place over medium heat, and add a tablespoon of coconut oil then add your cauliflower. Add a pinch of salt, then cover to help steam, mixing occasionally.
Now pull out a large skillet and place under medium heat. Then add your coconut oil.
Add minced garlic then chicken as soon as the garlic becomes fragrant.
Once the chicken begins to become white on all sides, add your ? cup coconut milk and pureed pumpkin to your chicken and mix until the pumpkin breaks down.
Now add your sliced onions and spices to cook down.
Then add your other ingredients for your coconut rice and cover to cook down. Stir occasionally to make sure it doesn’t burn!
Let the rice cook for about 5-8 minutes until coconut milk has evaporated and you have sticky rice.
When chicken is done cooking and your curry has thickened a bit, remove from heat and add your cashews to the curry mixture.
Now place sticky rice in a bowl along with curry over top and coriander to garnish!


3) Pumpkin Pie

I made this last year (found it on a Paleo website) and it is pretty nifty. I used a combo of hazelnuts and walnuts for the crust, and I used manuka honey instead of maple syrup.



4) Spicy Pumpkin Soup
(I use a variation of this recipe for butternut squash soup too…. no set amounts of things)

Extra virgin olive oil
Finely diced onion
Ground or fresh ginger
Pinch of dried chilli flakes
Pumpkin (roasted) / or any squash – perhaps add one small sweet potato of not using butternut
Yeast-free vegetable stock e.g. kallo (or stock from a chicken carcass) – I usually pour on enough to cover all the other ingredients.
Coconut milk (to taste, the more you add the creamier the soup).
Fresh coriander, chopped
Himalayan Crystal Salt or Celtic Sea Salt
Freshly ground black pepper


Heat the oil in a saucepan over a medium heat. Add the garlic and onion and fry for 3-4 minutes, until golden and softened.

Add the chilli flakes and ginger and fry for one minute, then add the pumpkin /squash and cook for 2-3 minutes.

Add the stock and coconut milk. Bring to the boil then reduce the heat to simmer for 8-10 minutes, then add the coriander.

Remove from the heat and allow to cool slightly, then pour into a food processor and blend until smooth (unless you have a hand blender like me). Season, to taste, with salt and freshly ground black pepper, and a dash of cayenne pepper if you fancy.