One of the best things about fall (in my opinion) is pumpkins (and Halloween).
I love seeing all the different sizes, shapes, and styles of pumpkins and gourds (and Halloween decorations).
I’m always sad when the Halloween decorations disappear, but at least pumpkins can be enjoyed through Thanksgiving.
Pictured here is part of my yard display from last Halloween.
FYI: Pumpkins are very good for you. Did you know…that they are an antioxidant, are high in Vitamins A and C, loaded with fiber and the seeds are high in protein and good fatty acids, chock full of carotids (for anti-aging and cardiovascular health), and they have lots of zinc, magnesium, and potassium so they are good for high blood pressure, bones, skin, immune system (including arthritis), boost brain power, and even help with fertility!
Here’s a yummy recipe for PUMPKIN SOUP:
Saute a 1/4 cup of diced onions and garlic in coconut oil. Add 1/2 cup pumpkin puree, 3/4 cup vegetable broth, and a pinch of cinnamon. Heat and then add two tablespoons of coconut milk just before serving. Can sprinkle mild cheddar cheese and/or croutons on top.
Or how about Mini Pumpkin Chocolate Trifles…
1 pkg fat free, sugar free chocolate pudding mix
1 1/2 cups low fat milk
1/2 cup pumpkin puree
2 cups whipping topping
1/8 tsp nutmeg
2 cups pumpkin muffins or bread (crumbled)
Mix together pudding, milk, and pumpkin puree. In another bowl, mix whipped topping and nutmeg. Alternately spoon in pumpkin bread/muffin crumbles with pudding mixture and whipped topping. Recipe will make six dessert cups. Garnish with spoon of whipped topping and sprinkles or thin wafer. Chill until serve. Enjoy!
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