~ Paleo, Dairy-free ~
So I know I said I would post a pumpkin recipe every day in the lead up to Halloween but I forgot to factor in the very important Halloween costume dry run which clearly had to take priority! So to make it up to you this is going to be a Halloween 2-4-1 special, as in 2 recipes in just 1 post. It’s almost as good as getting candy but not quite!
Hopefully you’ve been inspired by my pumpkin recipes so far and can’t wait to get in the kitchen and soak up some delicious fall flavours. As I mentioned in my last post, somewhat surprisingly pumpkin contains more potassium than bananas. We don’t produce potassium naturally in the body so it’s important to make sure we incorporate enough of this mineral into our diets. Potassium helps regulate fluid balance, it normalizes blood pressure and helps regulate heart and kidney functions. That being said, too much potassium can lead to irregular heart beat, weakness, low pressure and even coma! The recommended daily intake of potassium for adults is 4,700 milligrams. One cup of mashed pumpkin contains about 564 milligrams so if you’re worried about potassium overdose, do the math! For those of you who are worried about my potassium levels, most of these recipes are true to Blue Peter style “here’s one I made earlier” and so I am at relatively low risk for death by pumpkin this week. But the night is still young & Halloween isn’t over yet! 😉
Earlier this month (not this week), I picked up some pumpkin from the local farmer’s market where they had an impressive array of pumpkins. I absolutely love how they vary so much in colour and size! So being me, when it came to choosing the one I wanted for my soup I went with the one with the most interesting looking skin. This method seemed to work for me because this soup was Tasty with a capital T! – and they say you can’t judge a book by it’s cover?!
Yields: Sorry I can’t remember but roughly 4 bowls
Time: 30-45 mins
- 2 cups pumpkin peeled and chopped (you could use canned pumpkin)
- 1 cup organic full fat coconut milk
- 4 cups vegetable stock or homemade broth
- fresh thyme as desired
- 1tsp paprika (or cayenne)
- Salt and Pepper to taste
- Either roast your pumpkin cubes in a baking tray with olive oil for 30 minutes or you can boil them for 15 to 30 minutes (time depends on size).
- Add the cooked pumpkin with all the other ingredients in a pan and bring to a simmer.
- Use a hand blender to blend all ingredients. Stir in more broth until desired consistency is reached.
Easy peasy right! And now here’s your freebie recipe for Pumpkin Seeds. Well it’s not really a recipe but I told you already I got tied up with my costume design and they really could be as good as getting candy if you cover them in dark chocolate. Now there’s an idea…
So, what to do with all the pumpkin seeds from your Jack-O’-Lanterns? Eat them obviously! I’m not going to lie, picking them all out of the pumpkin mulch and cleaning them up does take a bit of time (about 20 minutes) but if you’re as obsessed with pumpkin seeds as B is then you’ll think it’s worth it; especially if you can find a girl to do the cleaning part for you (you’re welcome B!). Once cleaned, boil your seeds for about 10 minutes & then dry them off on some paper towel. For the final hurdle throw them in a baking tray tossed with some olive oil and bake them in the oven on 250〫C for 45 minutes. Sprinkle over some salt and you’re done!
Thanks for sticking with me to the bitter end, I think we can safely put pumpkin recipes to one side for a week or two but look out for more in the run-up to Thanksgiving! Yay! 🙂
Happy Halloween y’all!