With the clocks turning back, the nights are going to draw in even quicker, so what better time to hibernate than now! This is a great time to nourish yourself and take some time out for you, whether that be with a good book, a nice warm bath or cooking up some nourishing food. And with Halloween on our doorstep, I thought a great Pumpkin recipe would be just the thing for some inspiration!
Pumpkin is great because not only is it nice and sweet, but it is also high in fibre, low in saturated fats, and one of the richest sources of beta-carotene; giving a whole host of health benefits, as well as it’s lovely orange colour! It is also rich in other vitamins and minerals too, including Vitamin A, E, B vitamins, iron, magnesium and phosphorous.
Pumpkin is also very versatile as you can not only use your pumpkin to carve out for Halloween, but you can you use the flesh and the seeds. Try roasting the seeds with coconut oil, sea salt and chilli… yum!
100g of the seeds not only deliver 110% of your RDA of iron, but they are also high in zinc, mono-unsaturated fatty acids (MUFA) like oleic acid (18:1) and tryptophan, the precursor to the ‘sleep hormone’ melatonin. Even more excuse to hibernate…
Warm spiced pumpkin soup recipe
500ml coconut milk
1 tbsp coconut oil
1 large onion (diced)
2cm ginger (peeled and grated)
1 tsp cumin
1tsp mixed spice
1 tsp coriander
750g butternut pumpkin (peeled and diced)
250ml water to ½ tsp veg stock
Freshly ground salt and pepper to taste
Squeeze of lime juice to taste
- Pour coconut milk into a large saucepan and heat until simmering.
- Remove pulp from pumpkin and push through a sieve and add to milk. Discard the remaining pulp and put the milk aside.
- Heat oil in a large heavy based saucepan, cook the onion, ginger and curry powders stirring over a medium heat until fragrant. Add the pumpkin, coconut milk and stock. Cook partially covered for 10 minutes or until the pumpkin is tender.
- Puree until smooth in a food processor or blender. Season to taste.