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Ingredient of the Month: Pumpkin

November 6, 2018

Image credit:foodrevolution.org 

 

This time of year, nature is so colourful. Oranges, reds and yellows are in abundance and with Halloween just passing by it only seemed fitting to make our Ingredient of the Month Pumpkin. Pumpkins are literally flying off the shelves this time of year and not just your traditional round bright orange squash variety. Pumpkins come in a whole host of different colours many of which we are now seeing readily available in the average supermarket.

 

After chatting to a few parents, who of course buy pumpkins to carve with their children, many don’t know what to do with the pumpkin insides that normally just got into the bin. But save the guts and below are a few tasty treats you can make from them:

 

1. Homemade Pumpkin Puree

 

2. Pumpkin Risotto

 

3. Pumpkin Sherbet

 

4. Pumpkin Doughnuts

 

5. Pumpkin Spiced Latte

 

For details of all these and more visit: https://www.wideopeneats.com/save-the-guts-11-ways-to-eat-your-halloween-pumpkin-carvings/

 

Benefits of Eating Pumpkins

If you really aren’t feeling making anything with your leftover pumpkins, perhaps their array of health benefits might persuade you otherwise.

 

  1. Pumpkins are highly nutritious and rich in vitamin A

  2. High Antioxidant Content May Reduce Your Risk of Chronic Diseases

  3. Packs Vitamins That May Boost Immunity

  4. Vitamin A, Lutein and Zeaxanthin May Protect Your Eyesight

  5. Nutrient Density and Low Calorie Count May Promote Weight Loss

 

And if this still hasn’t persuaded you, pop into one of our cafes and sample one of our feature dishes this month which feature pumpkin.

 

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