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]]>It’s Versatile
Pumpkin is versatile. It can be added to smoothies or your morning yogurt. You can roast it and add it to pasta or use it in your soups. It is a great side for your protein and can also be used for sweet pies and in other baked goods.
You Can Eat the Seeds
Do not throw away the seeds! They can be roasted and eaten as a healthy snack or added to salads for a boost of nutrients. Pumpkin seeds can also support post-workout recovery, since they have zinc and protein—two important nutrients for after a workout.
It Has Nutrients
Pumkin is a great source of fiber, so it can help you to manage your blood sugar levels, keeping you from getting that afternoon slump after lunch. It also gives you beautiful shiny skin, due to the high amount of Vitamin A and C. Pumpkin also includes beta-carotene which has antioxidant properties to reduce inflammation and fast-track wound healing.
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]]>Throw Them in a Salad
The best salads are ones that bring together a variety of textures and flavors. Pumpkin seeds add the perfect crunch to any salad and can really round things out when toasted with a little sea salt. It’s a small addition that packs a big punch.
Cinnamon Sugar Seeds
Like candy, but healthier. Drizzling your leftover seeds with a bit of coconut oil and tossing them with cinnamon and sugar is the perfect way to turn them into a tasty snack sure to hit the spot. Our favorite recipe is by Carleigh from PlantYou. Check it out here.
Pumpkin Seed Pesto
Maybe not something you’ve heard of before, but trust us. Shelled pumpkin seeds are an amazing addition if you’re looking for a pesto with a little pizazz. Full of fresh herbs and loaded with flavor, here’s one of our favorite takes from Foodoris, who includes the recipe in her photo linked here.
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]]>Pumpkin Sage Pasta
This delightfully light and airy dish is perfect for a cozy night in or a refined dinner. Simply whip up a pumpkin sauce in the frying pan on a medium heat. As it’s simmering, season with sage, salt and pepper. Serve with firm penne pasta and grated parmesan cheese.
Pumpkin Bread
Pumpkin bread is like banana bread but made from pumpkins. Add ripe pumpkin to a flour mix and bake for 30-40 minutes. You can make sweet or savory pumpkin bread depending on your tastes. It’s great served with maple syrup for sweet or cream cheese for savory.
Roasted Pumpkin
Simply cut a round hole in the top of the pumpkin. Scoop out the flesh and the seeds of the pumpkin and leave to one side. Cut up the remaining pumpkin into about 8 pieces, place on a baking tray. After brushing them with olive oil and seasoning with salt and pepper, bake in the oven for 1 hour 15 minutes.
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]]>The post Why Roasted Pumpkin Seeds are the Perfect Snack appeared first on foodisinthehouse.com.
]]>Here are 4 reasons to make roasted pumpkin seeds your go-to snack this year.
Delicious
Roasted pumpkin seeds are a crunchy and satisfying snack you can eat anywhere. They are great on their own or sprinkled in a sandwich, soup or salad.
Quick and Easy to Make
To make roasted pumpkin seeds, simply remove the seeds from your pumpkins, rinse and dry them. Once dry, lay them out on a baking tray and drizzle with olive oil and season with salt and pepper. Place the seasoned seeds in the oven for 20 minutes, stirring halfway through. When they’re golden brown, they’re ready to enjoy.
Packed Full of Nutrients
Roasted pumpkin seeds are rich in nutrients and a healthy snack you can enjoy throughout the day. They are high in fiber, healthy fatty acids, magnesium and zinc.
Convenient
One of the great things about pumpkin seeds is the sheer convenience. Not only are they quick and easy to make, carry round and store, but they can be stored in the cupboard for about 2 months. This means you can enjoy them in your own time.
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]]>The post 5 Tasty Tricks for Making the Most of Leftover Pumpkins appeared first on foodisinthehouse.com.
]]>Here are 3 simple ideas for making the most out of your leftover pumpkins.
Pumpkin Sage Pasta
This delightfully light and airy dish is perfect for a cozy night in or a refined dinner. Simply whip up a pumpkin sauce in the frying pan on a medium heat. As it’s simmering, season with sage, salt and pepper. Serve with firm penne pasta and grated parmesan cheese.
Pumpkin Bread
Pumpkin bread is like banana bread but made from pumpkins. Add ripe pumpkin to a flour mix and bake for 30-40 minutes. You can make sweet or savory pumpkin bread depending on your tastes. It’s great served with maple syrup for sweet or cream cheese for savory.
Roasted Pumpkin
Simply cut a round hole in the top of the pumpkin. Scoop out the flesh and the seeds of the pumpkin and leave to one side. Cut up the remaining pumpkin into about 8 pieces, place on a baking tray. After brushing them with olive oil and seasoning with salt and pepper, bake in the oven for 1 hour 15 minutes.
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]]>The post How to Make Tasty Pumpkin Pesto appeared first on foodisinthehouse.com.
]]>Try out these few simple steps to have your own tasty pumpkin pesto.
Gather Ingredients
To serve 5, you will need 1/2 cup raw pumpkin seeds (65g), 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, 2 cups fresh arugula (40g), 2 cups fresh basil leaf (80g), 1 clove garlic, 1 tablespoon lemon juice, 2 tablespoons water.
Prepare Pumpkin Seeds
Place pumpkin seeds on a baking tray and drizzle them with half the olive oil. Season with salt and pepper.
Bake Seeds
Next, bake seasoned pumpkin seeds in the oven at 375°F for 20 minutes. Stir halfway through. When the seeds are ready, they should have turned golden brown.
Make Pesto
When the seeds have turned brown, put them in a food processor. Combine them with the basil, arugula, garlic, the rest of the olive oil, lemon juice, water and salt and process until smooth.
Serve
Once the pesto is smooth, pour it out of the processor into a nice bowl or pan before serving. It goes nicely with pasta dishes, breads and salads.
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]]>Don’t panic and fear not, however. The possibilities are endless with this winter squash! Here are three creative uses for pumpkin in recipes that you will absolutely love.
Pumpkin Bread
Looking to utilize pumpkin for a recipe that will turn your breakfasts from boring into exciting! Pumpkin bread is a great way to put your pumpkin to use, utilizing pumpkin and its complementary spices to produce a delicious and sweet bread.
Toasted Pumpkin Seeds
I absolutely love to take the seeds from the inside of a pumpkin, sprinkle them with olive oil, and add a variety of spices such as cumin, paprika, and garlic to make a healthy and crunchy snack. It’s so easy, yet so tasty!
Mashed Pumpkin
Did you know that you can mash pumpkin to make a side dish that is to die for? That’s right, mashed pumpkin is totally possible, and a great way to take advantage of the flesh of this winter squash. I like adding cheddar cheese and black pepper to mine.
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]]>Pumpkin pie and pumpkin bread are known to most, but these orange guys have food uses that you might’ve never known about!
Make Beer
In many countries, it’s common to see pumpkin beers in autumn, when they’re in season. Many stouts and porters are made with pumpkin, where they are combined with other flavors such as vanilla and cinnamon. They are delicious if you enjoy beer.
Roast its Seeds
If you find yourself carving a pumpkin to make a jack o’ lantern for Halloween this year, don’t throw those seeds out! You can roast them in the oven to make a delicious snack that is light, crunchy, and delicious.
Mash it For a Delicious Side Dish
Mashed potatoes are delicious, so why wouldn’t mashed pumpkin be? The flesh of this fruit is delicious and you can combine with other ingredients such as butter, cheese, and garlic in order to make a bright orange and scrumptious side.
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]]>Pumpkin soup
The best thing about this soup is it only requires three ingredients (along with some spices): pumpkin, olive oil, and Greek yogurt.
Instructions:
- Cut the pumpkin into thick slices, place them in a baking pan lined with parchment paper, add some olive oil on top, and roast them in the oven for about 40 minutes on 450°F. This will help soften the meat of the pumpkin and make the blending process easier.
- Once the pumpkin slices are done, put them in a blender, with a few spoonfuls of Greek yogurt for extra creaminess. Be heavy with your seasoning, pumpkins demand a lot of salt and pepper, since they are very sweet by nature. Add tumeric, smoked paprika, garlic powder, and some minced ginger. For garnish, add some pumpkin seeds and fresh parsley.
Honey Roasted Baby Carrots
All you need to make these delicious roasted carrots are carrots, olive oil, Greek yogurt, honey, and some spices (which you probably already have in your kitchen.
Instructions:
- Peel the carrots and cut the tops off. Place them in a baking tray and add some olive oil. Season them with salt, pepper, basil, and rosemary, and roast them for about 30-40 minutes on 450 °F.
- Ten minutes before pulling them out of the oven, drizzle some honey on top, making sure to coat them evenly. When you get them out of the oven, they should be a little charred on one side, this adds a bitter note to the flavor, balancing the sweetness of the carrots and the honey. Serve with some greek yogurt on the side.
Roasted Sweet Potatoes
All you need for these sweet potatoes are sweet potatoes, olive oil, and some spices.
Instructions:
- Peel the sweet potatoes and cut them into circles about half an inch thick.
- Season with a mix of salt, pepper, paprika, and chili powder, drizzle with some olive oil and place them in a preheated oven for about 45 minutes on 450°F.
- Flip them halfway through the baking process, just to make sure they get a nice crisp on both sides.
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(@veganorganicfood)Ingredients
The ingredient list might look like a long one but it will be totally worth it. For this curry pumpkin soup, you will need 1 2-pound pumpkin without seeds and pulp, 1 teaspoon curry powder, 1 diced onion, 1 tablespoon coconut oil, 3/4 teaspoon coriander, 1/2 teaspoon cumin, 2-4 minced garlic cloves, 3 1/2 cups vegetable stock, 1/4 teaspoon cloves, 1 tablespoon minced ginger, salt, cayenne pepper, 1/2 cup coconut milk, 1 7-ounce Greek yogurt, parsley and pumpkin seeds. The parsley, Greek yogurt, and seeds you will use for garnish.
How To Make It
Preheat oven to 350 F degrees. Get the pumpkin and rub it with the coconut oil. Put the halves on a pan side down with the flesh and roast it for 45 minutes (it should be tender). Get the flesh out of the pumpkin once it’s cool. Put a pot on medium-high heat to melt the oil. Add the minced onion and don’t stir it. Once they’re brown you can flip the pieces to the other side. Add the cloves, cumin, curry, and coriander. Mix everything very well for one minute. This is when you add the coconut milk, pumpkin, and stock. Cook until it boils. Blend the soup until you get a smooth mixture. Cook it again on medium-high heat. Your curry pumpkin soup is ready.
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