Savory Pumpkin Pot Pie

Hey there! How are you doing?

The fall has officially arrived and so is the chilly weather. Temperature going down makes me wanna just snuggle under the blankets with a cup of hot chocolate and read books or watch movies all day. Unfortunately the uni won’t let that happen since the essays won’t write themselves, no matter how hard I wished for it.

One positive thing about the fall is definitely the pumpkin season, since comfort foods and pumpkins are match made in heaven. This time I wrapped up something savory, instead of the traditional pumpkin pie. The outcome was heavenly and I’m super excited to share the recipe with you guys! This delicious Pumpkin Pot Pie with spicy chickpea tomato filling is the best food to warm you up on a cold windy and rainy day when the salad is no longer an option. Even though the ingredients list is quite a long, this recipe is super simple and easy to make. And I really do hope you’ll love it as much as we do!

Here are the instructions, happy cooking!

Savory Pumpkin Pot Pies
(makes 4-5 pies)

3 cups of mashed roasted pumpkin

1 tbsp extra virgin olive oil
2 small red onions, diced
4 cloves of garlic, minced
1 tsp ground turmeric
1 tsp paprika spice
1 tsp dried rosemary
½ tsp chili powder
2 small carrots, grated
1 cup chickpeas
200g cherry tomatoes
handful of fresh parsley
1 cup chopped kale leaves
2 tbsp vegan cream cheese
salt and pepper to taste

+ halved cherry tomatoes on top

Preheat the oven to 200°C and grease 4 small pots/mugs with a bit of olive oil.

In a frying pan heat the olive oil to medium heat and add the onion and garlic. Sauté for a couple of minutes. Add the spices and sauté until fragrant. Add the grated carrots, chickpeas, cherry tomatoes, kale, parsley and vegan cream cheese into the pan. Stir well and let simmer covered for about 5-10 minutes. Season with salt and pepper.

Place 2-3 tbsp of mashed pumpkin onto the bottom of each pot/mug and spread it evenly also onto the sides, so that you have about 1 cm thick pumpkin layer covering all the sides. Add the filling, top with halved cherry tomatoes and bake in the oven for about 20 minutes. Serve and ENJOY!

Thank you for stopping by, happy Sunday! 🙂

x Ella

follow for more foodie adventures @ellalunamaria

you can also find me on bloglovin’

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