In the spirit of the day…Let’s talk PUMPKINS!
Pumpkins aren’t just for carving my friends!, They come with many health benfits…and can be cooked in a variety of ways.
Pumpkins are a fabulous source of nutrients, and are naturally low in calories. For example, 1 cup of raw pumpkin is only 30 cals!!!! Raw pumpkin is naturally fat free, and a great source of dietary fibre, as well as high in Vitamins A, B6, C, and E. it is high in Magnesium, Iron and many other “good for you” nutrients.
Some benefits: Beta Carotene can help reduce night blindness, and Magnesium is great for strong teeth and bones, and it prevents abnormal blood clotting.
Pumpkin seeds are great too! They’re a good source of protein and make a great snack to help fight off hunger…snack on a few today – or better yet, sprinkle some on top of your salad.
Here’s a great recipe for pumpkin soup that I love in this season:
1tbs EVOO (extra virgin olive oil
2 orange bell peppers, diced
1 large onion, diced
2 medium carrots, peeled and diced
1/2 tsp cumin
5 cups low sodium chicken broth (or vegetable broth)
2 cups of pumpkin puree
salt & pepper
In a large pot, or dutch oven, heat oil and add onions, sautee untill tender. Add peppers, carrots and spices, and sautee untill tender. Add brot, bring to a boil. Once boiling, reduce heat and simmer for 20 minutes. Blend your wonderful creation until smooth, and then add the pumpkin puree. Keep on low heat and cook for another 10 minutes.