Second Baptist Pumpkin Patch Ministry
Pumpkins with a Purpose!
Why do you decorate your homes with vegetables?
Do you donate your leftover pumpkins to food pantries so they can feed the hungry?
Over the years, proceeds from our Pumpkin Patch have supported youth mission trips to South Africa, funded service projects, and been donated to causes that matter deeply to our youth. When we share about our fundraiser with our South African ministry partners, they are often surprised to hear that, in the U.S., pumpkins are mostly used as decorations rather than food.
Because cooking with pumpkin is far more common in South Africa, we asked our ministry partners there to share some of their favorite pumpkin recipes. Fell free to explore these delicious recipes and learn more about the incredible work our partners are doing in South Africa.
Ingredients:
2 T butter
1 large onion, roughly chopped
3 garlic cloves, finely chopped
1.5 kg pumpkin peeled, seeds removed and cut into 2–3-cm chunks
2 sticks cinnamon
2 T brown sugar
2 cups chicken stock
salt and ground black pepper to taste
½ cup amasi or pouring cream
Instructions:
– Heat the butter in a large pot over medium heat. Add the onion and garlic and cook, stirring, until golden.
– Add the pumpkin, cinnamon sticks and brown sugar and stir briefly.
– Add the stock, and season to taste (take care, as stock powder can be salty). Bring to a boil, uncovered, then reduce the heat and simmer for 40–45 minutes, until the pumpkin is fork-tender and the liquid has completely reduced.
– Take the pot off the heat and remove the cinnamon sticks. Using a potato masher, mash the pumpkin until it is smooth. Gradually stir in the amasi. Adjust the seasoning, and serve.
Pumpkin Squares
Ingredients:
1/3 cup melted coconut oil
½ cup honey
2 eggs
1 cup cooked pumpkin puree
¼ cup milk
1 tsp Baking soda
1 tsp vanilla
½ tsp salt
½ tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
¼ tsp cloves
1 ¾ cup flour
1/3 cup oats.
Instructions:
-Whisk eggs and mix together all wet ingredients
-Combine all dry ingredients and stir into wet ingredients
-Pour into sprayed square baking dish
-Bake in oven on 180C for 10–12 minutes, or until edges are lightly golden and centers are set.
Ingredients:
1½ cups rolled oats
1 tsp baking powder
¼ tsp baking soda
¾ tsp ground cinnamon
Pinch of ground cloves, nutmeg, and salt
1 tsp vanilla extract
¼ cup unsweetened applesauce
¼–⅓ cup pumpkin puree (blotted for excess moisture)
¼ cup sugar (brown or white)
½ tbsp coconut oil (melted)
½–1 cup raisins (adjust to taste)Optional Add-ins
¼ cup chopped nuts or seeds
2 tbsp flaxseed or chia for added texture
A handful of dark chocolate chips for indulgence
Instructions:
-Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
-In a large bowl, combine dry ingredients: oats, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.
-In a separate bowl, mix wet ingredients: applesauce, pumpkin puree, vanilla, sugar, and melted coconut oil.
– Stir wet into dry until fully combined. Fold in raisins and any optional add-ins.
-Scoop tablespoon-sized portions onto the tray. Flatten slightly with a spoon or damp fingers.
-Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
– Let cool on the tray for 5 minutes, then transfer to a wire rack.