If you carved a pumpkin for Halloween (which is becoming a new Aussie tradition), you might be wondering what to do with the insides. Do not just throw those away and avoid food waste. Instead, try these 3 scarily scrumptious ways to save your Halloween pumpkin.
But before that, let's learn more about the different health benefits of eating pumpkin.
Health benefits of pumpkin
- Contains a lot of antioxidant that can help reduce the risk of different chronic diseases
- Packed with a lot of vitamins and minerals that can boost the immunity
- Rich in Vitamin A, lutein and zeaxanthin that are perfect for eye health
- Very nutrient density, but low in calories, which is best for people looking to lose weight
- Antioxidant content can also help lower the risk of various cancers
- Rich in potassium, Vitamin C and fiber that can benefit heart health
- Contains compounds that help promote healthy skin
Just an important note: Pumpkin allergy is actually a very common foood sensitivity. So to be on the safe side, check first if you are allergic or not before trying out and enjoying these awesome recipes.
Chilled pumpkin soup
Here in the southern hemisphere, we're not exactly anticipating cold months ahead like our American and British cousins. But that doesn't mean you can't enjoy a nourishing bowl of pumpkin soup. All you have to do is chill out!
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 leek, white part only, finely sliced
- 1 garlic clove, crushed
- 1/2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp freshly grated nutmeg
- 1kg peeled pumpkin, diced
- 1 large potato, peeled, diced
- 1 liter chicken stock or vegetable stock
- 1/2 cup thin cream
- Heat oil in a large saucepan over low heat. Saute onions and leeks. Cook for 2-3 minutes until softened but not coloured. Add garlic and spices. Cook for 30 seconds without stopping stirring.
- Add pumpkin, potato and stock. Bring to a boil, then turn heat to low. Cover and simmer for 30 minutes.
- Allow to cool slightly, then blend in batches.
- Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.
- Chill and enjoy!
We Aussies love our coffee, even on scorching days. And while Starbucks brought its beloved Pumpkin Spice Latte down under last year, you can make your own - and save a tonne of calories and cash.
- 1 cup of milk
- 1 tbsp pure canned or fresh pumpkin puree
- 2 tsp natural vanilla extract
- 1/2 tsp pumpkin pie spice (or 1/2 tsp cinnamon and a sprinkle of cloves and nutmeg)
- 1/4 cup of strong coffee or espresso
- 1 tsp honey or maple syrup
- Heavy cream, whipped
- Just blend all the ingredients together.
- Pop mixture into a saucepan to simmer.
- Pour in a mug and enjoy!
Pumpkin puree is a handy thing to have on hand. You can use it for different recipes, including mac and cheese, pumpkin pancakes, and many other delish dishes. So after scooping out all the pumpkin guts from your jack-o-lantern, just blitz them in a blender and pop it in the freezer to use later.
For more healthy and season recipes, check out our recipe section.
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