Don’t waste that wonderful veg by defacing it this Halloween – eat it! It’s amazingly good for you, very nutrient dense yet light on the carbohydrates (read all about the Carb Conundrum here). It’s nutritionally similar to sweet potato, with sweet potato being the slightly denser brother of the pumpkin, since they both contain tonnes of vitamins A and C, are high in fibre, low in sugar and, funnily enough, both orange. You’ve been swapping in sweet potato as a healthier source of carbs all day long… but I bet you’ve not considered pumpkin before now! OK, so it’s a seasonal veg that only graces us with its presence around Halloween, so you can be forgiven for not giving much thought to pumpkins earlier in the year. When preparing your pumpkin, hang onto those juicy stringy bits and the seeds as they can be used for loads of things too.
So without further ado, here’s 13 ways to get more pumpkin in your diet this autumn:
Pumpkin Soup, obviously
With other squashes, sweet potato, carrot, fennel… absolutely anything.
Cube, boil or steam, then mash. Add a knob of grass-fed butter and a sprinkle of sea salt. Mmm.
Bubble and Scream
Because it’s Halloween… Get it??
Anyhoo, use the giblets (inner gooey bits) from your pumpkin and some left over veg from a roast such a cabbage to recreate this classic!
Depending on the size of your squash, cut into large sections (or in half if it’s small), scoop out the insides, wrap in tinfoil and bake in the oven. Top with anything your heart desires – chili con carne, sour cream and chives? But maybe hold the beans and cheese on this one…
(I was trying to go for a courgetti type name, let me know if you come up with something better!)
Spiralized pumkpin! Steam and sprinkle with sea salt, then use as a spaghetti or noodle swap in everything from bolognese to salads.
Like baked pumpkin, but stuff it à la stuffed peppers before it goes in the oven! Works best with smaller squashes that have been halved, as they can be happily filled to the brim with risotto, veggies, couscous…
Chips n Dip
Thinly slice, or use a peeler to create thin rounds of pumpkin, drizzle with olive oil and a sprinkle of sea salt and bake in the oven. Dip ’em into guacamole – a perfect Halloween movie-night snack!
Think sweet potato fries: par-boil then bake thick juliennes of pumpkin in the oven with a drizzle of olive oil and sea salt. Yummos.
Pumpkin Tea Loaf
Use those pumpkin giblets to add moisture to cakes and bakes… try our gloriously tasty Pumpkin and Raisin Tea Loaf that was a huge hit last Halloween.
Pumpkin Spice Latte
Simmer 200ml milk, 1tbsp pumpkin puree, spices (1/4tsp each of cinnamon, all spice, ginger and nutmeg) and a dash of vanilla extract on a low heat, then pass it through a sieve to remove the pulp. Add a shot of espresso and whisk it all up until it’s beautifully frothy and voila – one delicious homemade Pumpkin Spice Latte!
I would love to see this take off on Instagram like sweet potato toast did. Slice about 1cm thick, and grill or toast. Top with avocado and poached eggs and a sprinkle of toasted pumpkin seeds for the ultimate autumnal breakfast. Don’t forget to post a pic (it’s good for you! Read about that here) and tag us!
I’ve put this one in for Rae as I know she has a huge sweet tooth! Pumpkin lends itself beautifully to pies, cheesecakes, tarts and cookies. There are literally far too many pumpkin dessert recipes on the web to even begin to list the opportunities here… My taste buds are already excited…
What’s your favourite pumpkin recipe?