The Skinny on Pumpkin
Pumpkin’s are not only a great addition to your house for fall decorations, but they can also be used as a workout tool, and now we can cook with pumpkin. I am going to give you some recipes from pumpkin seeds to pumpkin latte, to spicy pumpkin soup. All of these recipes are healthy and low in fat, so you can indulge without having to go to Starbucks for your Pumpkin latte fix. Pumpkin seeds are slight sweet and nutty with a chewy texture. Roasted pumpkins from inside are a nutritious and flavorful snack and treat. These seeds are members of the gourd family, and are freshest during the fall months when pumpkins are in season. They are an excellent source of manganese, iron, magnesium, zinc, and phosphorus. Enjoy and have fun carving your pumpkin!
Pumpkin Seeds:
Cut the inside of your pumpkin and rinse off the ooey, gooey, pumpkin filling with water while in a strainer. Then, place pumpkin seeds on a cookie sheet and sprinkle with sea salt. Roast in the oven for about 20-25 minutes at 325 F degrees, tossing and turning about half way through. Let cool and eat as a snack.
Pumpkin Latte:
2 cups skim-milk, organic
2 Tbsp canned pumpkin
2 Tbsp sugar or truvia (stevia)
2 Tbsp vanilla extract
1/2 tsp pumpkin pie spice
1 cup of strong brewed coffee
In a small saucepan combine milk, pumpkin and sugar. Cook on medium heat, stirring, until steaming. Remove from heat and stir in vanilla and pumpkin spice, whisk well. Top with a sprinkle of nutmeg and cinnamon.
Spicy Pumpkin Soup: (serves 4)
1 jalapeno pepper, minced
1 Tbsp EVOO (extra virgin olive oil)
4 cups chicken or vegetable broth, low sodium
1 can (15 oz) solid packed pumpkin
2 Tbsp freshly squeezed lime juice
2 Tbsp fresh cilantro
1 Tbsp maple syrup (the good, thick kind)
In large saucepan over medium high heat, saute jalapeno in EVOO for 1 minute. Gently stir in broth, pumpkin, and lime juice and bring to a boil. Reduce heat, add cilantro, and simmer for 5 more minutes. Stir in maple syrup before serving. This soup only has 90 calories per serving and 4 grams of fat. Serve as a side.
Tastes like cake Pumpkin Bread:
1/4 cup canola oil
1 C. canned solid pumpkin
1 large egg
2 large egg whites
1/2 cup low-fat buttermilk
2 TBSP molasses – I didn’t have any so I subbed honey
1 cup truvia granules
1 cup all purpose flour
3/4 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1/2 tsp allspice
1/4 tsp cloves
1/4 tsp salt
Preheat oven to 350. Spray 9×5 loaf pan with cooking spray. Whisk together oil, pumpkin, whole egg, egg whites, buttermilk, molasses, and Truvia. In a separate bowl, combine the flours, baking powder, baking soda, spices and stir. Do not over mix. Spoon the batter in the loaf pan. Bake for 40 – 45 minutes or until cracks appear dry or until a toothpick inserted into the middle of the loaf comes out clean. Cool on a rack for 15 minutes and then remove the loaf from the pan.
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