Pumpkin is to Fall like watermelons to Summer, the starts to the sky or the sea to the beach. Absolutely essential to enjoy a proper fall season and to get into the mood celebration.
There are hundreds of types of pumpkins, Depending on what you intend to do with your pumpkin you should choose different ones. The classic pumpkin used to carve jack-o’-lanterns are great for decoration but not so much for eating, since they are watery and quite fibrous. Butternut squash is a good option for everything, roasting, boiling, grilling, they have a smooth flesh and actually very sweet. Acorn pumpkin have a honeyish flavour and is also moist and nice. Delicata is less sweet, but has a velvety flesh and a mild flavour.
Pumpkin is a great source of antioxidants, which are anti-inflammatory to the body and support a healthy immune system. It is a good source of fibre and is low GI. It’s high in potassium which helps restore and supports the heart and muscle function.
Depending on the type, pumpkins can last up to 6 months at room temperature. Once cut, pumpkin should be stored in the fridge and use within five days.
Pumpkin Soup & Beyond
I remember the first time I had pumpkin soup. It was at home, my mum made it for dinner and soon enough it became one of our staple dinners. In fact I believe it was the first ‘fashion’ soup we had, I mean fashion because it was decorated with croutons and crispy bacon lardons.
There are hundreds, well, millions of pumpkins soup recipes out there. You can combine any ingredients with it that for sure (almost) will work deliciously. I’ve tried it with apple, with sage, with ginger and cinnamon, roasted, boiled… But I have to say the one that I remarkable remember is one I made with roasted pumpkin, vegetable stock and coconut cream, so sweet, velvety and delicious.
Beyond soup, there is a whole world of things you can make with a pumpkin. Here is a little roundup of my favorite pumpkin recipes for those of you who might be looking for ideas for your Holiday celebrations.
The perfect autumnal breakfast. It’s wonderfully warming and comforting in the cold mornings and with it’s delicious pumpkin spice flavour.
My best and more delicious squash soup. It is so velvety, smooth, sweet and spicy at the same time. I use to add a good piece of ginger to make it super powerful healing!
Kale & Pumpkin Salad
Every celebration table needs something green! This kale salad is super easy to make with a mixture of textures and flavours, crunchy, soft and sweet. You could top it with some feta or goat cheese and make of this salad a proper lunch.
Bright and super tasty stew is one of my favourite dishes at the moment. This classic south Indian dish is so cozy and comforting after a busy day. You can make a big batch and freeze so you can have a healthy ready meal to get you through the week!
Similar to the classic carrot cake, but this one is made with grated pumpkin. Feel free to add some pecans or other nut to the batter to add texture to the cake. This one itself is sugar free, but you could serve it with a drizzle of maple syrup for the sweet-toothed.
Classic Pumpkin Pie with a twist on the base
There is not Thanksgiving without a Pumpkin Pie. Today I wanted to bring you the classic version but with a healthier base made with almonds and oat, it’s delicious and super nutritious and you won’t even notice the difference!! (recipe coming up next week!)
Click on the photos or titles above to go to the individual recipes.