There’s no denying it, Fall is here! I absolutely love Fall for the sweaters, boots, coloured leaves and most importantly the pumpkins! Pumpkin is just so good for you. One cup of pumpkin equals 7g of fibre and 17% of your daily Vitamin C needs. For vitamin A, it’s completely off the charts at 760% of your daily needs. And to make this fun food even healthier, it’s low in fat at only 1g per cup. Giddy up! (Just be sure you’re not getting all your pumpkin from pumpkin pies…)
There are so many amazing recipes out there that use pumpkin so be prepared to see a lot of pumpkin food porn coming your way in the few months. I for one, cannot wait!
Pumpkin ‘n Spice Soup with a Wee Bit of Coconut
1 tbsp grapeseed oil
1 medium diced Spanish onion (and I mean, diced).
½ tsp cinnamon
½ tsp chili powder
½ tsp ground cumin
¼ tsp ground nutmeg
¼ tsp salt
3 cups low-sodium chicken broth
3 cups of pureed pumpkin
1 cup coconut milk or low fat milk (if you’re not digging the coconut)
1 tbsp fresh lime juice
2 tbsp chopped fresh chives (optional)
Plain Greek yogurt for garnish
Instructions: Heat oil in a big saucepan. Add diced onion; and sauté 5 minutes. Stir cinnamon, chili powder, cumin, nutmeg, and salt and sauté 1 minute. Add pumpkin puree and chicken broth and bring to a boil. Reduce heat and simmer for 5 minutes.
Place half of pumpkin mixture in a blender or food processor and process until smooth. Pour mixture into a separate bowl. Repeat procedure with remaining pumpkin mixture. Return soup to pan; and heat again. Turn heat off once soup has reached a high temperature. Stir in coconut milk and lime juice. Garnish with chives and plain Greek yogurt, if desired. Yield: 6-8 servings (serving size: 1 cup).
…So what are your favourite pumpkin recipes?
By the way, the fun cowgirl tea towel you see featured in the photos is actually from my friend Liz Moskowitz in Austin, Texas…. She’s an amazing photographer so you should check her photo blog out here!