Pumpkin Power
Pumpkin flesh is nutritionally renowned for being high in Zinc, contributes to a healthy immune system and the powerful antioxidant, Beto-carotene which is thought to combat some of the degenerative conditions which are associated with the aging process.
Seeds
Pumpkin seeds are full of important minerals including zinc, magnesium, and iron. All serving to maintain blood cell production, healthy bones, nerves and muscles. Not to mention the protein and omega 3 which can also be found in pumpkin seeds.
Buy it and try it.
If you haven’t already, take the opportunity to create some pumpkin dishes. From pumpkin soups to quick cook snacks, see below for some ideas.
Pumpkin Soup
Ingredients
1 tbsp olive oil
2 onions, peeled and chopped
1 clove garlic, peeled and crushed
500g/1lb 2oz pumpkin cubes (skin & seeds removed)
570ml/1.5 pint vegetable stock
Salt and pepper to taste
Method
1. Heat the oil in a saucepan and then add the onions and the garlic. Cook for 2-3 minutes and then add the pumpkin cubes
2. Cook for another 2 minutes, season well and add the stock. And bring to the boil for 15-20 minutes until the ingredients are tender.
3. Liquidise preferably with hand blender and serve piping hot with warm rustic bread.
Optional
Serve each bowl of soup garnished with a dollop of crème fraiche and a sprinkling of freshly chopped chives.
Roasted Pumpkin
Tastes much better than it smells when preparing the raw pumpkin flesh!
Many recipes for roasted pumpkin rely on many additional spices and flavours but we think that the pumpkin is flavoursome enough to not add too many other ingredients.
Ingredients
A pumpkin (size dependant on how much roasted pumpkin you want)!
Fresh springs of fresh sage.
Olive Oil
Method
1. De-seed and skin the pumpkin, roughly cut into bite size cubes.
2. Get a ceramic roasting dish and lightly oil, throw in the pumpkin cubes and again lighting drizzle olive oil over the pumpkin flesh. Randomly place the sage sprigs amongst the pumpkin pieces.
3. Place in the centre of a pre-heated oven at medium heat. Cooking time is dependant on the size of the pumpkin cubes, usually 30 minutes, or until the pumpkin has started to lightly brown at the edges and a wonderful aroma fills the kitchen.
4. Remove from baking dish (taking care to wear on over glove) with a slotted spoon to let any oil drain away and remove sage springs.
5. Serve as a side dish with any meal of your choice.
Remember, make those scary lanterns but don’t waste that flesh!
Comments
Vary in size yet not much in flavour and is great to freeze. If you get a big one then maybe you will have some spare for making pumpkin puree which can add some interest into allsorts of cooking.
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