A cup of cooked pumpkin has very little fat (.17 g), 2.7 g of fiber,
87% of daily requirements of vitamin A, 15% of daily requirements
vitamin C, along with beta-carotene and potassium. It doesn't end
here, seeds contain omega-3 fatty acids (powerful anti-oxidants). Its
loaded with alpha-carotene that help fight tumor growth!
I always loved pumpkins, but growing up in Turkey, we only eat them
sweet, very sweet indeed. It tastes great but on my New Zealand trip,
I fell in love with the savory pumpkin dishes. Especially the
pumpkin-lemon ricotta bruschetta with olive oil and pumpkin seeds, we
ate at Morrison's, best food in Nelson.
The second one is a hearty soup recipe, mom and I created at home. It
is a great cold weather soup, perfect for supper with family or to
cuddle with a bowl while watching Grey's Anatomy, my new addiction,
under cozy blankets!
Save the seeds, they make a great snack toasted and kill harmful parasites!
Pumpkin Soup Recipe
* 1 lb of pumpkin, chopped and roasted for 45 minutes
* 1 tablespoon olive oil
* 1 medium onion, finely chopped
* 2 cloves garlic, crushed
* 4 cups vegetable stock or just boil water with carrots, celery, onions
* 1 tablespoon tomato paste
* 1 can of kidney beans
* 1 cup of peas
* 1 carrot, diced
* 1 potato, diced
* 2 teaspoon each of cumin, curry powder and cardamom
* salt and pepper to taste
First roast the pumpkin until well done. It will have some brown skin,
that's ok, it tastes great.
Then, saute the onion and garlic in olive oil in a large saucepan
until the onion is translucent.
Add three cups of the stock and your vegetables (carrots and potato),
spices and simmer for 15 minutes.
In a separate bowl, add a cup of this mixture and your roasted pumpkin
and blend with a hand blender.
Add the blended pumpkin to your base.
Add canned kidney beans and peas. Simmer for another 15 minutes....