This is definitely my favourite season
Look at these little beauties! Seasonal eating at its best.
I didn’t do anything more complicated than make soup with it.
Roast pumpkin and roast sweet potato, transfer to a blender with 1 tsp nutmeg, 1 tsp cayenne, 1 tsp paprika, 2 cloves garlic and salt to taste. I blended mine with some oat milk (no idea how much, maybe 150 ml, 100 ml veg stock and the rest water until I had a consistency I was happy with.
Pumpkin is pretty awesome nutritionally. It contains many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E.
Just 100g (about a cup) will get you some of the highest vegetable levels of vitamin-A, providing about 246% of RDA. Vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucus membranes. It is also an essential vitamin for good visual sight. Research studies suggest that natural foods rich in vitamin A help a body protect against lung and oral cavity cancers.
Pumpkin contains an anti-oxidant which filters UV rays in the macula lutea, which is in the retina of the eyes. This helps protect from “age-related macular disease” (ARMD) in the elderly.
It is also a rich source of minerals like copper, calcium, potassium and phosphorus.
All that from soup 😋