4 Delectable Pumpkin Recipes
Pumpkins, the orange vegetables we often see in every home’s refrigerator, have several health benefits and uses. As they’re mostly made from water, pumpkins are excellent sources of fiber and have very few calories. They can therefore be easily used for curing constipation problems and/or added to any weight loss diet plan.
Furthermore, their delicious and smooth flavour makes pumpkins the ideal option for preparing desserts or as an accompaniment to favourite food items. All in all, it is an unmatchable source of nutrition and health.
The benefits offered by pumpkins with regard to their diuretic and antioxidant properties, capable of creating red and white blood cells and treating infections, makes them one of the most regularly used items in popular cooking.
That’s the reason we’d like to provide you with a list of some simple pumpkin recipes, designed to enrich your everyday diet. Not only will these pumpkin dishes taste great, your body will appreciate them too.
Appetising toasted pumpkin seeds
Beneficial properties of pumpkin seeds
Pumpkin seeds help to combat the pain associated with arthritis and rheumatism, owing to the salicylic acid contained within them. This is the same active ingredient in aspirin, and it reduces inflammation. These seeds are highly beneficial if consumed early in the morning, before breakfast. They consist of omega 3 and 6 oils, which help to reduce bad cholesterol levels in the body.
Instructions:
– Wash the pumpkin seeds in a bowl, and then strain them in a colander.
– Now preheat your oven to around 170°C. Once the desired temperature is reached, spread the washed pumpkin seeds evenly on to a baking sheet and put them into the oven. Keep stirring them with a wooden spoon every 10 minutes as it’ll prevent the seeds from sticking. You must avoid spreading all of the seeds on one side of the baking sheet. Your toasted pumpkin seeds will be ready for consumption as soon as they start puffing up and turn golden.
Baked pumpkin slices
These work perfectly as a nice side dish with fish or meat.
Instructions:
– Wash the pumpkin under the tap with the help of a cleaning brush, and then cut it into thick slices of around one finger’s width. Try cutting all the slices equally.
– Preheat your oven to 180°C for around 40 min.
– Place the pumpkin slices evenly on a baking sheet covered with olive oil, sprinkling some olive oil on top as well. Sprinkle some basil, oregano and/or sea salt on top too, if you like.
– Remove the pumpkin slices from the oven once they soften up.
Cream of pumpkin soup
This recipe serves 2
Ingredients used:
- Fresh parsley
- Powdered cumin and ginger
- 3 onions, peeled and diced
- Half a cup of chicken broth
- 1 tub of Greek yoghurt
- 2 tablespoons of olive oil
- 1 kg pumpkin
- A pinch of pepper and salt
- 2 garlic cloves, peeled and minced
- 400 grams white beans, well cooked (great if jarred)
Instructions:
– Peel the pumpkin properly and remove the seeds for later use. Cut it into cubes of roughly 5 cm each. Put some olive oil into a saucepan and lightly fry the diced pumpkin cubes, with garlic and onion. Cook slowly for some time over a high flame and don’t forget to add salt and pepper to taste.
– Soon you’ll see the pumpkin caramelising. When it does, add some cumin and ginger to it.
– Add chicken broth and cook for around 10 minutes, bringing the mixture to boil for an additional 6 to 7 minutes.
– Allow it to cool and then blend it until creamy in a blender.
– When serving, add 1 or 2 spoons of Greek yoghurt on top. The final taste will be nothing short of spectacular!
Pumpkin custard
This dish serves 6
Ingredients used:
- Half a cup of sugar
- 1 tablespoon cinnamon
- 6 cups of milk
- 2 heaped tablespoons of cornflour
- 1 cup of pumpkin (properly boiled and blended into a creamy and smooth sauce)
- 6 egg yolks
Instructions:
– Put the milk, sugar, egg yolks, cinnamon and pumpkin into a pan. Place it over a low heat for some time, stirring it regularly until the paste has a uniform texture.
– Once this mixture comes to a boil, put the cornflour into a glass of cold milk, stirring it well, in order to mix it properly. Now, add this cornflour and cold milk mixture into the pan and bring it to boil once again. You’ll soon see the mixture thickening up, and all the lumps should dissolve.
– Serve this delicious custard in cups or bowls, and enjoy it to your heart’s content!
