Pumpkins are not just for pumpkin pie or Halloween décor!
There are many other ways to enjoy pumpkin?
Pumpkin is delicious and loaded with nutrients including fibre, vitamins, minerals, and antioxidants. Pumpkin is an excellent source of vitamin A and beta-carotene, which are both important for eye health.
And if you’re using fresh pumpkin, don’t throw out the pumpkin seeds! They contain iron and protein, and make a great healthy snack. Simply wash the seeds, spread them on a baking sheet and roast them in the oven until golden brown.
So why not change things up this year and try the very easy – and flavorful – pumpkin soup recipe below.
Or simply roast fresh pumpkin. To roast pumpkin (and other vegetables), chop them up, toss them with olive oil and your favourite seasonings (I use a little salt, pepper, and paprika or chili powder – and sometimes a little cayenne pepper), spread them on a baking sheet and cook in the oven at 400°F until tender and lightly browned.
Pumpkin Soup (recipe source: http://allrecipes.com/recipe/9191/pumpkin-soup/)
Prep Time 15 m/ Cook Time 1 h/ Total Time 1 h 15 m
Makes 8 servings
- 6 cups chicken or vegetable stock
- 1 1/2 teaspoons salt
- 4 cups pumpkin puree (fresh or canned)
- 1 teaspoon chopped fresh parsley
- 1 cup chopped onion
- 1/2 teaspoon chopped fresh thyme
- 1 clove garlic, minced
- 1/2 cup heavy whipping cream
- 5 whole black peppercorns
- Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Follow this link to find more creative pumpkin recipes: http://www.foodnetwork.ca/thanksgiving/ph will otos/30-unique-ways-with-pumpkin/