What to do with all the Pumpkins?

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No fall without pumpkins! This vegetable introduces its season like no other. As soon as pumpkins are ripe (you can recognize a ripe pumpkin by its hollow sound when knocking on it ) I know fall has definitely arrived. Fall without pumpkins is like Christmas without Christmas trees. But, did you know that pumpkins used to be a poor man’s food and were used to feed animals? Luckily it’s status has rised over time, because pumpkins not only taste delicious, they are well packed with a number of precious nourtrients such as potassium, calcium, zinc and vitamins A, C, D and E.

The diversity in species is incredibly rich, there are over 800 different types of pumpkins, some of them are edible some are decorative gourds.

Below I share my favorite two ways to cook and bake them.

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As you can see on this picture, they also make perfect pouffs for your living room, as my daughter discovered when she was a baby.

When it comes to recipes I love keeping it simple because most often I don’t have a lot of time to spend hours in the kitchen. These two pumpkin ideas might not look like much, but they are absolutely delicious and very fast to make, so rather belonging to the category “healthy fast food”.

For oven baked pumpkins I prefer the little orange Hokkaido, which you can see on the picture above. Simply cut into pieces, leave the hard skin on ( it will soften when baked) sprinkle with some olive oil, herbs de provence and sea salt and backe it for about 30 minutes. Accompanied by a big green salad with apples, figs, grapes, avocados and nuts… et voilà, you have a perfect fall plate in no time.

Pumpkin

bowl of soup

But no fall without a pumkin soup. My favorite type for soups is the butternut. This long, pearshaped friend has just a few seeds and therefore offers a lot more pulp than its other colleagues. It has a slight buttery aroma and provides a rich, creamy consistency when cooked and blended.

The following recipe is so fast and simple, you need no more than 15 minutes.

 

BUTTERNUT PUMPKIN SOUP

     INGREDIENTS:

     ♥ 1 butternut pumpkin, chopped and skin removed

     ♥ 1 tsp. coconut oil

     ♥ fresh ginger, diced

     ♥ 1/2 onion, diced

     ♥ 1-2 clove of garlic diced

     ♥ 3-4 cups of water

     ♥ coconut milk

     ♥ staranis

     ♥ salt, pepper and nutmeg to taste (lime juice optional)

     DIRECTIONS: 

     1. Place coconut oil in a large pot and sauté onion, garlic and ginger

     2. Add chopped pumpkin and staranis and cover with water

     3. Bring to boil, then reduce heat and simmer for 10 minute

     4. Blend until smooth

     5. Add coconut milk, salt, pepper and nutmeg and serve.  

The pumpkin brings the sweetness, the coconut milk the creaminess and if you like it a little more fresh, add a dash of lime juice at the end.

Another little extra I discovered recently is to add a piece of fresh rosemarry on top. It serves beautifully for decorative purposes but at the same time it’s aroma will give an extra experience for your tastebudds, blending in perfectly with the earthy taste of the pumpkin. 

 

What else do you need for a cozy fall day?  Maybe a pair of warm socks, a cup of tea and lots of candles will make it even more perfect . Enjoy! ♥

Have a wonderful day, as always I am happy to read your comments, please share your thoughts and feedbacks below.

With Love,
Christina
mind christina
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